Georgia Magazine - November 2012 - (Page 42B)

Web exclusive Second helping: Holiday sides his month’s Georgia Cooks feature, “Here’s to the holidays!” on page 38 features family favorite recipes with a lighter, healthier twist. Still looking for more side dish options for your holiday meals? Below, this recipe from writer Deborah Geering for Braised Kale With Pecans features ingredients you’ll find this time of year at your local farmers market. Plus don’t miss these suggestions for fall meals, along with delicious recipes for Squash Spoonbread and Sweet Potato Soufflé shared by James Farmer, who is featured in this month’s Georgia Gardens column, “A Southern garden lifestyle,” on page 36. Kale is a mild, cool-season green that has a natural affinity with a Southern holiday favorite, pecans. This easy recipe comes together in just a few minutes on the stove. The sugar is optional, but it does bring out the sweetness of the kale. James Farmer’s Squash Spoonbread 1/2 cup chopped, toasted pecan pieces Salt, to taste Braised Kale With Pecans 1 tablespoon olive oil 1 clove garlic, minced 1 (16-ounce) bag chopped fresh kale, rinsed, drained but not dried 1/4 cup vegetable broth or water 1/2 teaspoon packed light brown sugar, optional In a large pot, heat oil over medium heat. Add garlic and cook 10 seconds, then add kale. Stir quickly to coat greens with oil. Add vegetable broth or water and sugar (if you’re using it); cover the pot and cook 5 minutes. Stir greens, add pecans and a little more liquid if necessary, and cover and cook until the kale is tender, about 5-7 more minutes. Season with salt and serve warm. Serves 6. James Farmer’s suggestions for fall meals In “A Time to Plant,” James Farmer has suggestions for the garden and for the table for every season. As for serving a meal in the fall, Farmer always turns to the garden for inspiration. One suggestion he has for meals is to borrow from nature’s own fall palette—browns, oranges, rusts and deep lavenders. Farmer suggests roasting purple onions, purple cabbage, baby carrots, peppers and diced sweet potatoes for a fall vegetable dish. Add some smoked sea salt and rosemary for more flavor. “A Time to Plant” includes recipes for all seasons to give readers More online at practical applications for the garden’s bounty. Farmer includes his grandmother Mimi’s apple cake recipe and a sweet potato soufflé. Squash Spoonbread 3 cups shredded squash 1 small Vidalia onion or 1⁄2 large onion, shredded Pinch salt Pinch black pepper 1 tablespoon sugar 1 package cornbread mix (or 1-1⁄4 cups cornmeal plus 1 teaspoon sugar) 1⁄2 cup Bisquick 3⁄4 cup all-purpose flour GEORGIA MAGAZINE Braised Kale With Pecans 42B DAVID H. NASH JAMES T. FARMER III, “A TIME TO PLANT” / REPRINT PERMISSION BY GIBBS SMITH PUBLISHER T Bonus t conten

Table of Contents for the Digital Edition of Georgia Magazine - November 2012

Georgia Magazine - November 2012
Picture This?
Liberty Notes
Georgia News
Calendar of Events
Festival Guide
Homes for the Holidays
Flip-Flops and Caviar: Winning Georgia Products
More Great Georgia Products
Around Georgia
Lodging and Dining on the North Georgia Art Ramble
My Georgia
Statement of Ownership
Georgia Gardens
Georgia Cooks
More Snapshot Submissions
Second Helping: More Holiday Side Dishes
Plant of the Month
November Online Trivia Contest

Georgia Magazine - November 2012