Ellen Kanner

soulful vegan writer

  • About
  • CONSULTATION
  • PUBLICATIONS
  • RESOURCES
  • RECIPES
  • Video
  • Shop
  • Appearances
  • BLOG
  • CONTACT
  • $0.00
You are here: Home / MAIN COURSE / Thanksgiving Kale with Fennel, Cranberries and Walnuts

Thanksgiving Kale with Fennel, Cranberries and Walnuts

December 3, 2020 by Ellen Kanner Leave a Comment

 

Thanksgiving Kale with Fennel, Cranberries and Walnuts

I love this kale dish, mellow with nuts and sherry, sparked with cranberries. I’ve had it on my Thanksgiving table for the past few years. It’s easy and rewarding. I cook the kale, but in desperate times without electricity, you can make it raw. Yes, you can. Moisten your hands with a little bit of olive oil and massage the torn kale leaves gently between your hands for just a moment or two. They will soften and wilt as though cooked. Slice fennel thinly, rather than chopping it and proceed with the sherry, pepper flakes cranberries and walnuts. You won’t be able to toast them, but the world will continue to turn and you’ll still have something awesome and elemental on your Thanksgiving table.
Print Recipe Pin Recipe

Ingredients
  

  • 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

Instructions
 

  • 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 350.
  • 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.

dividerEK


dividerEKThank you for reading my vegan stories and plant-based recipes. I sincerely love to connect with listeners and would like to hear your feedback, takeaways, “ah-ha!” moments, etc in the comments.

Connect with me for discounts, exclusive tips, and other freebies:
• Join my NEWSLETTER for exclusive content & offers
• Join my social networks on LINKEDIN, TWITTER and FACEBOOK

Want to learn more?
Explore more of my VEGAN RECIPES, and my COOK BOOKS.
Do you want a happier life, a greener plate, and a delicious world? Then sign up for VEG THERAPY.



Filed Under: MAIN COURSE, Sides, Uncategorized Tagged With: cranberries, fennel, holiday, kale, salad, side dish, Thanksgiving, walnuts

« M’jeddrah for the Win
Sticky Toffee Pudding – Vegan Edition »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  • Facebook
  • LinkedIn
  • Pinterest
  • Twitter
  • YouTube
Ellen Kanner ELLEN KANNER is a soulful vegan writer on food, wellness and sustainability with over 15 years' experience. She's a recipe developer for numerous publications...[Read More] .

~ Work With Ellen ~

She is available for speaking engagements, consultations, and cooking demonstrations. To book a paid speaking gig, contact her.

~ available Cookbooks ~

Ellen Kanner

buynow

Ellen Kanner

buynow

Upcoming Events

There are no upcoming events.

View Calendar
Add
  • Add to Timely Calendar
  • Add to Google
  • Add to Outlook
  • Add to Apple Calendar
  • Add to other calendar
  • Export to XML

Recent Publications

Edible South Florida Winter 2023

What Is British Cheese Rolling? | The Cheese Professor

Around the World in Cornmeal Mush | Whetstone Magazine

Adaptogens and Healthful Botanicals Trend in Cocktails | The Alcohol Professor

Discovering A Brave New World of Vegan Chocolates

Is Olive Oil Good For Us? | Huffpost

VegNews Jan 2022

Edible South Florida Winter Issue

Edible South Florida Fall 2021

VegNews Holiday 2021

Thanksgiving Without Turkey? A Valid Argument For Skipping The Bird.

Why This Latin American Chef Rejects The Term ‘Latinx’

The Diva of Daufuskie

SoFloVegans Podcast

Is Wine Vegan?

The Best Artisanal Cheese and Why We Love Them

Food Rescue U.S.: ‘Hunger Doesn’t Take A Holiday’

Art Friedrich: Food Insecurity Is A ‘Weakness That Will Be Exploited By Adversaries’

Broccoli Rising|October 2020 – Breathe, Nourish, Rise

What is Vegan Cheese and is it Legit?

The Germans Have a Word for That Snack

From Cucina Povera to Conscious Cookery: Timeless Garden-to-Kitchen and Back Again Smarts

Thinking Outside and Inside the Box: Growing Greens in Miami

Diet for a Large Pandemic

Currently Featured On

Brahma Kumaris Miami interview with Meredith Porte

Vegan Cinco de Mayo: Vegan Date-Sweetened Chocolate Love Bites & Mango Black Bean Salad

Vedge Your Best – The Plant-Based Podcast – Michele Olender

Professional Associations

~Contributing Columnist ~

Ellen Kanner
Ellen Kanner

~ Search Site ~

RSS Newsletter

  • March 2023 March 1, 2023
  • February 2023 February 1, 2023
  • A Little Ask and a Little Delight January 17, 2023
  • January 2023 December 29, 2022
  • December 2022 December 1, 2022

~ Signup for my Newsletter~

~ Follow me on Twitter ~

© 2023 ELLEN KANNER - site by Kapok Graphics