Festive Kale with Fennel, Cranberries, and Walnuts

Festive kale with fennel and cranberries

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.

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

Festive kale with fennel and cranberries

Festive kale with fennel and cranberries


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

Leave a Reply

Your email address will not be published. Required fields are marked *