Vegan Recipes/ Vegan Thanksgiving Recipes

Festive Kale with Fennel, Cranberries, and Walnuts

Festive kale with fennel and cranberries

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.
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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
  • 1/4 cup sherry
  • 1 pinch red pepper flakes
  • 1/3 cup dried cranberries
  • 1/3 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.

 

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

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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

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