A Year-Round Guide to Franklin and Nantahala

Yield: 4 servings. 2 tablespoons extra-virgin olive oil 2 large apples, cored and cut into 1-inch cubes ¼ cup pecan halves 1 pound kale, de-stemmed and chopped ¼ teaspoon kosher

Rosemary and Goat Cheese Strata

Yield: 4 servings. 2 tablespoons extra-virgin olive oil 2 large apples, cored and cut into 1-inch cubes ¼ cup pecan halves 1 pound kale, de-stemmed and chopped ¼ teaspoon kosher

Wilted Kale Salad with Apples & Pecans

Yield: 4 servings.

2 tablespoons extra-virgin olive oil
2 large apples, cored and cut into 1-inch cubes
¼ cup pecan halves
1 pound kale, de-stemmed and chopped
¼ teaspoon kosher salt
¼ teaspoon red pepper flakes

In a Dutch oven over medium-high heat, add olive oil and sauté apples for 4 minutes. Add pecans to pan and cook for 1 additional minute. Add kale and cook for 3 to 5 minutes or until kale wilts. Season with salt and red pepper. May be served hot or cold.

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This story was published on Feb 15, 2022

Lynn Wells

Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.