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    Festive Kale with Fennel, Cranberries, and Walnuts

    Published: Feb 24, 2020 · Updated: Mar 4, 2021 by Nicole @ VegKitchen · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    This colorful kale dish featuring fennel, cranberries, 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.

    Festive kale with fennel and cranberries

    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.
    0 from 0 votes
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    Course: Vegetable side dish
    Cuisine: Healthy / Thanksgiving
    Diet: Vegan, Vegetarian
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Total Time: 40 minutes
    Servings: 6 to 8
    Author: Veg Kitchen

    Ingredients

    • 1 fennel bulb
    • 2 lbs kale roughly 8 cups, packed
    • 2 tbsp olive oil
    • ¼ cup sherry
    • 1 pinch red pepper flakes
    • ⅓ cup dried cranberries
    • ⅓ cup chopped walnuts
    • salt and freshly ground pepper to taste

    Instructions

    • Remove stalks and fronds from fennel. Chop fennel bulb into bite-sized cubes and pieces.
    • Remove stems from the kale leaves, and cut the kale into bite-sized pieces or strips. You can discard the stems, or slice them very thinly and use as well.
    • Heat oil in a large pot over medium high heat. Add chopped fennel to pot and sauté for 8 to 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.
    • Spread walnuts on a rimmed baking sheet. Toast for 10 minutes in a 350°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, then stir into the fennel and kale mixture.
    • Season with salt and pepper, transfer to a bowl, and serve.
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

     

    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

    • Find lots more recipes on VegKitchen for kale, collards, and other hardy greens.
    • Here are more recipes to enjoy a Vegetarian and Vegan Friendly Thanksgiving.
    • Find more ways to make Special Occasions and Entertaining easier and healthier.
    Previous Post: « Vegan Cinnamon-Walnut Crumble Coffee Cake
    Next Post: Easy and Decadent Banana Bon Bons »

    Reader Interactions

    Comments

    1. Josh says

      November 22, 2011 at 1:54 pm

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

    2. Nava says

      November 22, 2011 at 2:08 pm

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

    3. Brbsu says

      August 05, 2014 at 7:53 am

      What is the nutritional information for this dish?

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    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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