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.

Festive Kale with Fennel, Cranberries, and Walnuts
Author: 
Recipe type: Vegetable side dish
Cuisine: Healthy / Thanksgiving
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 8
 
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.
Ingredients
  • 1 fennel bulb
  • 2 pounds kale (roughly 8 cups, packed)
  • 2 tablespoons 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
  1. Remove stalks and fronds from fennel. Chop fennel bulb into bite-sized cubes and pieces.
  2. 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.
  3. 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.
  4. Add kale by the handful, stirring gently until wilted, but still bright green, about 8 minutes. Stir in sherry, pepper flakes and cranberries.
  5. 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, then stir into the fennel and kale mixture.
  6. Season with salt and pepper, transfer to a bowl, and serve.

 

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

Print Friendly, PDF & Email

Trending: Apple Cider Vinegar Diet7 Top Health Benefits of Maca Root, Best Vegan Sandwiches and Wraps, How to Cook Beets, 12 Easy Vegan Casserole Recipes


5 Comments

  • Reply
    Josh
    November 22, 2011 at 1:54 pm

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

  • Reply
    Nava
    November 22, 2011 at 2:08 pm

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

  • Reply
    Thanksgiving Turkey Alternatives For Vegetarians, Vegans, & The Adventurous
    November 23, 2011 at 7:16 pm

    […] help cook, prepare a few vegetarian or vegan dishes at home to bring. Some of our favorites: Kale with Cranberries & Walnuts, Quinoa and Pomegranate Salad With Toasted Walnuts, Zucchini Cakes. Next 1 2 3 var […]

  • Reply
    Cranberries & Kale | veggievinyasa
    December 5, 2011 at 12:26 pm

    […] shopping and even making crafts (more about that later). This weekend we had a delicious meal of festive kale with leeks, cranberries and walnuts, shredded brussels sprouts and apples, and sweet potatoes baked with apples. Unfortunately my […]

  • Reply
    Brbsu
    August 5, 2014 at 7:53 am

    What is the nutritional information for this dish?

  • Leave a Reply

    Rate this recipe:  

    Vegan Recipes by VegKitchen logo
    Vegan recipes by VegKitchen