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.
- Find lots more recipes on VegKitchen for kale, collards, and other hardy greens.
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