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

Madison County Championship Rodeo

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.

print it

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.