This sounds wicked good!

Quick Fix: Super Easy #Kale With #Pecans Recipe

by Darya Rose | Feb 8, 2010

Serves 1-3 people. 10 minutes.

"Ingredients:

1 bunch kale or chard
1/4 cup chopped pecans or pistachios
Extra virgin olive oil
1 garlic clove, minced
Sea salt to taste

Start by mincing your garlic, just to make it a tiny bit healthier. Rinse your greens and place them all on a cutting board oriented in the same direction. If the leaves have very thick stems you may want to remove them as explained here. Personally I buy greens that are fresh and tender enough that I rarely bother removing stems.

Pile the greens on top of each other. Starting at the tip of the leaves, cut 1 inch strips until you have cut the entire bunch. If you are using #TuscanKale [aka #ItalianKale] or red #RussianKale, a lot less chopping is necessary because the leaves are thin and only need be cut in one direction. If your leaves are wide, cut them into 1-2 inch squares. It’s okay if your greens are still wet, the water will help them steam.

Using a pan with tall sides and a lid, add the nuts and turn it on medium heat. Lightly toast the nuts, stirring regularly with tongs. After 2-3 minutes, add olive oil to the pan and allow it to heat up. Add your chopped greens to the pan, sprinkle generously with sea salt and toss with tongs. Cover.

Stir the greens occasionally so they don’t burn, always replacing the lid after stirring. Continue cooking the greens as they wilt and turn dark green. If they start to burn lower the heat, add 1-2 tbsp of water and cover again to steam.

Kale is done cooking when it is dark green and the stems are tender. Unlike spinach, it is very difficult to over-cook kale because it retains its crispness very well. Before turning off the heat, use tongs to clear a space in the center of the pan and add your minced garlic in a single layer. Allow the garlic to cook until it becomes fragrant, about 30 seconds, then mix it up with the kale and nuts. Add half cup of beans or lentils at this point if desired.

Continue to cook greens uncovered for another minute or two. Taste test a leaf for saltiness and adjust to taste (be careful if you are using chard, it is naturally salty and easy to over-season).

Serve immediately."

Source:
https://summertomato.com/2010/02/08/quick-fix-super-easy-kale-with-pecans-recipe/

#SolarPunkSunday #VeganRecipes #Vegan #DietForASmallPlanet #KaleRecipes

Pecan Sandies at Home

Made a batch of these cookies to use up an overpurchase of pecans. Of course, I love them, too, so double benefit.

https://welchwrite.com/blog/2026/03/20/pecan-sandies/

Click for recipe

Follow My Photos on Pixelfed: https://pixelfed.social/p/douglaswelch/940722751388773375

#cookies #pecans #pecansandies #sweet #recipe #make #bake #baking #home

It's a Coffee / Tea morning with a 》 Franzbroetchen / Zimtbroetchen / Cinnamontwist bun with Texas pecans . ✨️😍 Jake ...yum yum 😋

#pastry #cinnamon #bakery #pecans #dan-the-baker #coffee #tea #breakfast #germany

Did you know you can grow: #BlackWalnut

#UGAExtension experts provide information on growing uncommon Southern delights in your own backyard.

By Makenna Reavis

"#GeorgiaUSA is famous for its #peaches, #pecans and #peanuts, but thanks to its mild climate, the state also supports a variety of uncommon and exotic fruits and nuts.

"In a series inspired by University of Georgia #CooperativeExtension publication 'Minor Fruits and Nuts in Georgia,' edited by UGA Extension consumer horticulturist Bob Westerfield, we’ll highlight lesser-known edibles that can thrive in Georgia home gardens.

"This issue's focus is black walnut, a large nut tree native to Georgia and many parts of the eastern United States.

"Historically, the black walnut was a crucial tree for Native Americans, particularly the Cherokee, Delaware and Apache tribes. Indigenous people used various parts of the tree in their daily lives as a key ingredient in breads, soups and puddings. Parts of the bark and leaves repelled bugs and treated snake bites, sores, toothaches and other ailments."

Learn more:
https://fieldreport.caes.uga.edu/features/did-you-know-you-can-grow-black-walnut/

#SolarPunkSunday #BlackWalnuts #Gardening #WalnutTrees

How pecans went from ignored trees to a holiday staple – an expert explains the 8,000-year history – PBS News

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Shelley Mitchell, The Conversation

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How pecans went from ignored trees to a holiday staple — an expert explains the 8,000-year history

Science Nov 22, 2025 3:17 PM EST

This article originally appeared on The Conversation.

Pecans have a storied history in the United States. Today, American trees produce hundreds of million of pounds of pecans – 80% of the world’s pecan crop. Most of that crop stays here. Pecans are used to produce pecan milk, butter and oil, but many of the nuts end up in pecan pies.

Throughout history, pecans have been overlooked, poached, cultivated and improved. As they have spread throughout the United States, they have been eaten raw and in recipes. Pecans have grown more popular over the decades, and you will probably encounter them in some form this holiday season.

READ MORE: How science can help hack tasty side dishes for your next holiday meal

I’m an extension specialist in Oklahoma, a state consistently ranked fifth in pecan production, behind Georgia, New Mexico, Arizona and Texas. I’ll admit that I am not a fan of the taste of pecans, which leaves more for the squirrels, crows and enthusiastic pecan lovers.

The spread of pecans

The pecan is a nut related to the hickory. Actually, though we call them nuts, pecans are actually a type of fruit called a drupe. Drupes have pits, like the peach and cherry.

The pecan nuts that look like little brown footballs are actually the seed that starts inside the pecan fruit – until the fruit ripens and splits open to release the pecan. They are usually the size of your thumb, and you may need a nutcracker to open them. You can eat them raw or as part of a cooked dish.

Editor’s Note: Read the rest of the story, at the below link.

Continue/Read Original Article Here: How pecans went from ignored trees to a holiday staple — an expert explains the 8,000-year history | PBS News

#2025 #8000YearHistory #america #americans80PecanCrop #cooking #drupe #education #hickory #history #holidayFoods #libraryOfCongress #pbs #pbsNews #pecanNuts #pecanProduction #pecans #theConversation