Festive Kale with Fennel, Cranberries and Walnuts

From Ellen Kanner (Huffington Post’s Meatless Monday blogger, and the Miami Herald’s Edgy Veggie columnist)
Serves: 6 to 8

2 tablespoons olive oil
1 fennel bulb
2 pounds kale (roughly 8 cups, packed)
1/4 cup sherry
1 pinch red pepper flakes
1/3 cup dried cranberries
1/3 cup 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.

Preheat oven to 350º F.

Spread walnuts on a rimmed baking sheet.  Toast for 10 minutes or until golden brown and fragrant. Remove from oven and chop walnuts coarsely.

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.

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