Kale & Cranberries

For Ellen Kanner (Huffington Post’s Meatless Monday blogger, and the Miami Herald’s Edgy Veggie columnist), this is a favorite Thanksgiving dish, but you need not wait for a special occasion to enjoy it.

Serves: 6 to 8

2 tablespoons olive oil
1 fennel bulb
2 pounds kale (roughly 8 cups, packed),
stemmed and cut into bite-sized pieces
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.

Ellen Kanner writes the Meatless Monday column for The Huffingon Post, is the Edgy Veggie, a syndicated columnist, and Dinner Guest blogger on Culinate. She is also a contributor to Bon Appetit, Relish, Eating Well, Vegetarian Times, More, the Miami Heraldand regional publications across the country including Pebble Beach and Palm Beach Illustrated.

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.

Read more at http://www.vegkitchen.com/recipes/festive-kale-with-fennel-cranberries-and-walnuts/#jBWbC4iAlrYP0leY.99