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Kale & Red Pepper Holiday Ring, Cooking Vegetarian, Vesanto Melina

A very simple winter celebration meal featuring a kale wreath that uses only a few ingredients. The recipe emphasizes quick steaming, precise knife work to achieve slender greens, and a light dressing that highlights the greens’ natural flavor.

Kale and Red Pepper Holiday Ring - Cooking Vegetarian Vesanto Melina

Vesanto Melina

For a winter celebration meal, a very fun recipe, and really simple, just as a few ingredients, is a kale ring or a holiday wreath that is made out of leafy greens. And the ones we have here are several types of kale. It could be red kale. and it could even be broccoli leaves, leaves in the broccoli plant, or you can use collard greens. And these can be a little bit tough to eat, so people wonder, how on earth do I eat them? We know they're very nutritious, lots of calcium, iron, potassium, and the antioxidant vitamins A, C, and E. In this recipe, there's also omega-3 fatty acids from flaxseed oil, if you use that oil. So to make the kale taste good and have a good mouth feel, we remove the stem and then chop it matchstick thin. So we've got plenty of these. We're going to make a fairly big wreath. And we just steam them. And it's very quick. And then we add a dressing that's made out of either flaxseed oil, which gives the omega-3s, or olive oil. plus some balsamic vinegar. These are really good quality. And some tamari. So this is a dressing. So when we have our steamed kale, we put it into a bowl, toss in a bit of dressing, form it on a platter in the shape of a wreath, and then sprinkle on some red pepper that's been chopped so it looks like berries. And that's it. Here's our kale wreath, lovely on a holiday table. And it's simply steamed kale that's been chopped matchstick thin, or it could be other greens. And it has a light dressing of balsamic vinegar and oils like flaxseed oil and tamari. And that's tossed together with the steamed kale. And there are red peppers on top to look like berries on a wreath. And this is in the book Cooking Vegetarian by Vesanto Melina and Joseph Forest and also the companion volume to Becoming Vegetarian, both by Harper Collins.

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Key Themes

This descriptive recap outlines a cozy winter celebration dish: a kale wreath that doubles as a centerpiece and a light, nutritious side. The recipe is purposely uncomplicated, using only a few ingredients to create an appealing, festive presentation. The focus is on textures, colors, and a bright dressing that enhances leafy greens while keeping the dish approachable for holiday tables.

 

Core Highlights

  • A wreath-shaped arrangement of steamed greens, predominantly kale, with optional broccoli leaves or collards.
  • Greens used: Red kale, other kale varieties, broccoli leaves, or collard greens. These greens can be a little tough, so the technique is to trim the stems and cut the leaves into matchstick-thin strips to improve tenderness and mouthfeel.
  • Nutritional note: These greens are rich in calcium, iron, potassium, and antioxidant vitamins A, C, and E. When flaxseed oil is used, omega-3 fatty acids are added; olive oil with balsamic vinegar is a flavorful alternative.

 

Preparation steps:

  1) Remove stems from the greens and chop the leaves into fine matchsticks.

  2) Steam the greens briefly to retain vibrant color and gentle bite.

  3) Toss the steamed greens in a bright dressing made from flaxseed oil (or olive oil) and balsamic vinegar, with a dash of tamari for depth.

  4) Shape the greens on a platter into a circular wreath.

  5) Garnish with chopped red peppers to resemble berries.

Dressing details: The dressing emphasizes a light, tangy balance and avoids overpowering the greens. Tamari adds a savory note, while balsamic vinegar provides sweetness and complexity.

Serving idea: Present as a centerpiece on a holiday table, then slice or portion easily for guests who want a crisp, flavorful bite without heaviness.

 

Source reference:

The concept appears in the book *Cooking Vegetarian* by Vesanto Melina and Joseph Forest, and in the companion volume *Becoming Vegetarian*, both from HarperCollins.

 

Key Takeaways:

  • The wreath shape enhances presentation without complicating assembly.
  • Texture is improved by removing the stem and cutting greens into matchsticks.
  • The dressing’s olive or flaxseed oil base, plus balsamic and tamari, provides a clean yet flavorful compliment.
  • Final impression: This dish is elegant, nutritious, and approachable for holiday gatherings, offering a festive look with minimal effort. It pairs well with other seasonal dishes and underscores the joy of simple, colorful vegetables on winter tables, inviting guests to enjoy greens in a celebratory format.

 

Insights

  • A simple, festive kale wreath recipe using steamed greens (kale or other leafy greens) with a light olive or flaxseed oil-based dressing and red pepper “berries” for garnish.
  • Uses kale (or broccoli leaves/collard greens) chopped into matchsticks
  • Steamed until tender, then tossed with a dressing of flaxseed oil or olive oil with balsamic vinegar and tamari
  • Formed into a wreath shape on a platter and garnished with chopped red pepper for color

Kale & Red Pepper Holiday Ring, Cooking Vegetarian, Vesanto Melina

Kale & Red Pepper Holiday Ring, Cooking Vegetarian, Vesanto Melina

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