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

 

  • 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
  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°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.

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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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