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
11 Our State Recipes You Loved in January
Flaky buttermilk drop biscuits, creamy potato and sausage casserole, and soul-warming chicken and cabbage soup were among your favorite recipes in January. Find out what else made the list.