SIDE DISH

ELLEN KANNER'S KALE WITH FENNEL, CRANBERRIES AND WALNUTS

• 1/3 cup walnuts

Heat oven to 350 degrees. Spread walnuts on a rimmed baking sheet and toast until golden brown and fragrant, about 10 minutes. When cool enough to handle, chop coarsely.

Remove stalks and fronds from fennel (save for another use). Chop bulb into bite-sized pieces.

Heat oil in a large pot over medium-high heat. Sauté chopped fennel until tender, about 10 minutes. Add kale by the handful, stirring until wilted but still bright green, about 8 minutes. Stir in sherry, pepper flakes and cranberries. (May be made to this point up to a day ahead and refrigerated.)

Reheat kale if necessary, and season to taste with salt and pepper. Stir in walnuts and serve. Makes 8 servings.

Per serving: 144 calories (43 percent from fat), 7.5 g fat (0.9 g saturated, 3 g monounsaturated), 0 cholesterol, 4.7 g protein, 16.8 g carbohydrates, 3.2 g fiber, 72.8 mg sodium.