Greensboro, NC — Beginning the winter-spring transition this month, you can place a spoonful of hearty stew and soup and start digging forks into colorful vegetables.
March edition of Our state The magazine features tough leaves of kale salad with apples and pecan nuts, cream spinach, grits and greens.
Chef Linwells Our state Sprinkle a delicious spin on your favorite leaves.
“March is the best time to move from winter vegetables in your garden to the spring vegetables that are currently being planted,” Wells said. “Kale and fresh spinach, Swiss chard, corrado and mustard green are all featured in this month’s issue.”
In the video included in this story, chef Lynn Wells showed how to make a wilted kale salad with apples and pecan nuts.
In March, you’ll also find recipes for other recommended dishes, such as smoked applewood bacon, spinach cream, and sautéed greens with grits and greens.
