Festive Kale with Fennel, Cranberries, and Walnuts

lacinato kale

For Ellen Kanner (Huffington Post’s Meatless Monday blogger, and the Miami Herald’s Edgy Veggie columnist), this colorful side dish featuring kale and fennel is a favorite Thanksgiving offering, but you need not wait for a special occasion to enjoy it.

Serves: 6 to 8

  • 2 tablespoons olive oil
  • 1 fennel bulb
  • 2 pounds kale (roughly 8 cups, packed),
    stemmed and cut into bite-sized pieces
  • 1/4 cup sherry
  • 1 pinch red pepper flakes
  • 1/3 cup dried cranberries
  • 1/3 cup walnuts
  • sea salt and pepper to taste

Heat oil in a large pot over medium high heat.

Remove stalks and fronds from fennel. Chop fennel bulb into bite-sized cubes, roughly 1 1/2 inches. Add chopped fennel to pot and saute 10 minutes or until tender. Add kale by the handful, stirring gently until wilted, but still bright green, about 8 minutes. Stir in sherry, pepper flakes and cranberries.

Recipe may be made up to a day ahead at this point. Cover well and refrigerate. Return to room temperature before proceeding.

Preheat oven to 350º F.

Spread walnuts on a rimmed baking sheet.  Toast for 10 minutes or until golden brown and fragrant. Remove from oven and chop walnuts coarsely.

To serve: Gently reheat kale on stovetop over medium heat until heated through, about 8  minutes.  Stir in walnuts. Add salt and pepper to taste.

Ellen Kanner writes the Meatless Monday column for The Huffingon Post, is the Edgy Veggie, a syndicated columnist, and Dinner Guest blogger on Culinate.

 

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5 comments on “Festive Kale with Fennel, Cranberries, and Walnuts

  1. Pingback: Thanksgiving Turkey Alternatives For Vegetarians, Vegans, & The Adventurous

  2. Pingback: Cranberries & Kale | veggievinyasa

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