Festive Kale with Fennel, Cranberries, and Walnuts
This colorful kale dish featuring fennel and walnuts makes a lovely Thanksgiving side dish , but you need not wait for a special occasion to enjoy it. Recipe contributed by Ellen Kanner. Photos by Hannah Kaminsky.
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 chopped 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.
Spread walnuts on a rimmed baking sheet. Toast for 10 minutes in a 350-degree F. oven or toaster oven until golden brown and fragrant. Or, you can toast them on a dry skillet over medium heat. Let the walnuts cool briefly.
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.