Looking for a show-stopping holiday side dish that’s as beautiful as it is nutritious? Look no further! This Kale and Red Pepper Holly Ring is my go-to for adding a pop of festive colour to the dinner table. The deep green of the kale and the vibrant red of the peppers create a stunning edible wreath that’s surprisingly simple to make. It’s not just for the holidays, either—this elegant dish brightens up any meal. Plus, it’s packed with goodness like vitamins A, C, and E, and healthy omega-3s. It’s a delicious way to eat your greens!
Ingredients
• Makes about 5 1/2 cups / 1.375 L
• 12 cups / 3 L packed thinly sliced kale leaves, stems removed
• 3 tablespoons / 45 mL flaxseed or extra-virgin olive oil
• 4 teaspoons / 20 mL balsamic vinegar
• 4 teaspoons / 20 mL tamari or soy sauce
• 1/2 cup / 125 mL diced red bell pepper
Instructions
1. Place the sliced kale in a steamer basket over boiling water. Cover and steam over medium-high heat for 3-5 minutes, or until the kale is tender but still vibrant green.2. Carefully transfer the steamed kale to a colander. Let it cool slightly, then gently squeeze out any excess water to prevent a soggy dish.3. In a large bowl, whisk together the oil, balsamic vinegar, and tamari to create the dressing.4. Add the drained kale to the bowl with the dressing and toss thoroughly to ensure all the leaves are evenly coated.5. Arrange the dressed kale on a large, warm platter. Shape it into a ring or wreath, leaving an open circle in the middle.6. Sprinkle the diced red bell pepper over the kale wreath for a festive “holly berry” effect. Serve immediately.
Nutritional Information
• Per 1 cup / 250 mL serving:
• Calories: 153
• Protein: 6 g
• Fat: 9 g
• Carbohydrates: 17 g
• Fibre: 3 g
• Sodium: 315 mg
• Potassium: 730 mg
• Vitamin A: 1210 mcg
• Vitamin C: 212 mg
Pro Tips
• Don’t overcook the kale. Steam it just until it’s tender-crisp. Overcooking can make it mushy and dull its beautiful green colour.
• For the best flavour, serve this dish on a slightly warmed platter. This keeps the kale from cooling down too quickly.
• Customize your wreath with other “ornaments” like toasted pine nuts, pomegranate seeds, or a sprinkle of nutritional yeast for a cheesy flavour.
FAQ
Q: Can I make this recipe soy-free or gluten-free
A: Yes, this recipe is easy to adapt. To make it gluten-free, ensure you use a certified gluten-free tamari. For a completely soy-free version, you can substitute the tamari or soy sauce with coconut aminos. Use an equal amount for a similar savory, slightly sweet flavor.
Q: How can I add more protein to this vegetarian side dish
A: To boost the protein content, consider adding toasted pine nuts, slivered almonds, or shelled hemp seeds as suggested in the pro tips. For a bigger protein punch, you could serve it with a small bowl of roasted chickpeas or edamame placed in the center of the wreath.
Q: Can I prepare this kale wreath ahead of time
A: For the best texture and vibrant color, this dish is best assembled just before serving. However, you can prep the components in advance. Wash and slice the kale, dice the pepper, and whisk the dressing up to a day ahead. Store them in separate airtight containers in the refrigerator, then simply steam and toss when ready to serve.
Q: What other vegetables can I use for the holly berries
A: While diced red bell pepper provides a classic look, you can get creative! Pomegranate seeds are a fantastic alternative, offering a jewel-like appearance and a sweet-tart burst of flavor. Finely diced red onion or halved cherry tomatoes would also work well.
