Festive Kale with Fennel, Cranberries, and Walnuts

For Ellen Kanner (Huffington Post’s Meatless Monday blogger, and the Miami Herald’s Edgy Veggie columnist), this is a favorite Thanksgiving dish, 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. She is also a contributor to Bon Appetit, Relish, Eating Well, Vegetarian Times, More, the Miami Heraldand regional publications across the country including Pebble Beach and Palm Beach Illustrated.

 

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4 Responses to “Festive Kale with Fennel, Cranberries, and Walnuts”

  1. Josh says:

    Just one question, how should the kale be chopped/prepared before it is added to the pan?

  2. Nava says:

    Josh, sorry for the omission. It has been amended, above …

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