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.
print it
When it comes to spreading holiday cheer, the residents of this Chatham County town start early.
Our editor in chief shares a few treasured memories from her childhood home, a Christmas Eve night being one of the very first.
We took some, ahem, creative liberties when we combed through Our State’s archives to find a few favorite stories that carry the tune of a Christmas classic.
From decades-old family recipes to a centuries-old Carolina cookie, we’re filling our holiday tables with dishes that have stood the test of time.
