Peanut Butter + Jelly Kale

by Sarah on October 22, 2012 · 10 comments

When Heather announced that K is for Kale in her Meatless Mondays A-Z challenge, my mind kept going back to one recipe.This Cranberry Tempeh Stew with Sweet Potatoes and Kale has been at the top of my all-time favorites list* since I made it originally.

*This is, of course, a hypothetical list.Although the whole delicious, surprising mess is incredible as a whole, I will not hide the fact that I always found myself picking out the cranberry-balsamic infused kale from the rest of the stew.Of course, I’ve already re-posted that recipe, and I figure since last week  I kind of took the pass for the hallway of lame, I felt I needed to kick things up a notch.Then, just as quickly as my mind jumped to my first–and perhaps best–vegan recipe, I thought of another vegan crowd-pleaser*:

*And by crowd, I mean my stepdad. Who actually requested it again. Vegan food requests from a meat and potatoes man? I’ll take it! This slightly spicy Groundnut Stew featuring a tomato based infused with peanut butter was so richly satisfying my mouth waters just thinking about it.

Cranberry sauce is kind of like jelly. Jelly and peanut butter are a perfect match. Peanut butter is good in stew.

The conditional logic thus results that if cranberry ‘jelly’ tastes amazing with kale, then cranberry ‘jelly’ and peanut butter must also tastes amazing.

And so, Peanut Butter + Jelly Kale was born.*

*Well, not born exactly. More like brought into being.  The secret, of course, is cranberry sauce. I prefer whole berry, because in the end you get nice chunks of cranberries milling about…even if you do start with those tell-tale tan can lines regardless of the type you choose.I love this sweetened Oregon Trail variety if you can find it. And not just because it is named after my favorite computer game from middle school.

OK. Fine. That's exactly why.

Get a nice bunch of kale–I had a little over a pound before de-boning stemming it– steaming in a pot with a little onion, some garlic, and a cup or two of vegetable broth.Once the kale is beautifully green and wilting* you will scoop on and stir in your cranberry sauce–about 1/2 cup–along with 2 Tbsp. of balsamic vinegar and a dash of salt.

*Flowers wilt, and we are sad. Greens wilt, and things get exciting!This is really delicious on its own, so for the only slightly adventurous, you can take your baby step into the Weird Food Movement this far and call it a somewhat wild day.

But if you want to REALLY make things exciting, get out the peanut butter. [Or, in my case, the peanut flour mixed with water, as I am on a "you own a Nutty Butter business so you need to start rethinking peanut butter purchases" ban for the moment.]

If you use real, unsweetened peanut butter, just whisk it up with some water to help smooth it out.

And that, my little chickadees, is how novel, weird, crazy delicious recipes are made. Now is about the time that most people would start singing “It’s Peanut Butter Jelly Time!” but not I. I prefer “Peanut Butter & Jelly” from Mary-Kate & Ashley’s seminal album, Brother for Sale.After (while) bopping around my kitchen, I would put that Peanut…Peanut Butter and JELLY! Kale into a roasted kuri squash.

K is for Kuri, too. :)

[And phonetically also for K-ranberry. It's a trife-K-ta.]Peanut Butter & Jelly Kale

[Makes about 4 cups]

  • 1/2 cup diced sweet onion [135 g]
  • 2-3 cloves garlic, minced or chopped
  • 1 large bunch kale, stemmed and coarsely torn or chopped
  • 2-3 cups vegetable broth
  • 1/2 cup sweetened whole berry cranberry sauce
  • 1/4-1/2 tsp. salt
  • 2 Tbsp. balsamic vinegar
  • 2 Tbsp. peanut flour or peanut butter, mixed with water
  1. Combine onion and garlic in a large sauce pan over medium heat. Add water to cover, and cook until onions beging to soften.
  2. Stuff kale into pot and pour in vegetable broth.
  3. Cover pot and steam until kale has wilted considerably.
  4. Stir in cranberry sauce, salt, and balsamic vinegar until it breaks up and coats the kale.
  5. Repeat with peanut flour (or peanut butter) mixture.
  6. Allow to cook for 5-10 minutes.
  7. This will taste great right away, but it will be 100% more amazing after sitting for a night.

**Tastes great when served in roasted winter squash, or, I imagine, with sweet potatoes.**

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{ 10 comments… read them below or add one }

Fran@BCDC October 22, 2012 at 6:48 am

That looks delicious! But the Olsen twins are creepy…I can’t help it…

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Laura @ Sprint 2 the Table October 22, 2012 at 6:51 am

Sarah. You are a genius. Add eggs and its like and sper green Jeggs! Which I will be making. In 2 weeks.

Totlaay gas that MK and Ashley cassette. Hahaha!

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Michelle @ Eat Move Balance October 22, 2012 at 8:41 am

What a great idea for a flavor/texture combination! I’m intrigued! :)

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Brittany @ Delights and Delectables October 22, 2012 at 11:34 am

You are so creative!! I need some of your creative juices in my kitchen! I will have to find that cranberry sauce.

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Allie October 22, 2012 at 1:07 pm

I’ve been excited about this since I saw it on IG. Last night. But that’s a pretty darn long time for me to stay excited about something and not get distracted by the first shiny object that passes me by. Because really, if there’s PB&J involved in any way, shape or form–I’ll love it. What a funky recipe, I want a big bowl of this right now!

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Tricia @ Saving room for dessert October 22, 2012 at 2:15 pm

You are brilliant young Sarah! Peanut butter and jelly – so delicious! Peanut soup is big in Virginia and I’ve been looking for something similar / but different, does this count? P.S. Your blog Dad loves the can lines on the cranberry sauce, without berries please :)

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Kristen @ notsodomesticated October 22, 2012 at 5:06 pm

Wow, you sure don’t mess around in the kitchen! Yet another super creative idea.

P.S. I loved Mary Kate and Ashley when I was younger. Pretty sure I even sang their “I am the cute one” song for an audition to participate in a children’s theater company. Not even lying.

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Heather @ Better With Veggies October 22, 2012 at 6:12 pm

The soup sounds great, but my favorite part is the Kuri bowl. I love food in food bowls, it’s just so creative!!

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Lauren @ Oatmeal after Spinning October 23, 2012 at 3:34 pm

Alright, fellow weirdo- I AM INTRIGUED… I need to make this. Oh man, it’s getting down to the wire to choose your weirdo foodie goods… I need to make some decisions!!!

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Heather @ Kiss My Broccoli October 25, 2012 at 12:37 am

A trife-K-ta, huh? Oh how I love you woman! I totally laughed out loud at that one! I also got a kick out of the “de-boning” of the kale! It really does seem like that sometimes! Haha!

I’m totally on board…ALL the way on board with this Weird Food Movement dish! You know me and my PB&J! And I’ve been craving kale like CRAZY lately! Probably from all the indulgent meals while on vacation…my body is definitely responding to the lack of veggies! I need to track down that cranberry sauce…and then frame the label! Oh, Oregan Trail…why did you always have to kill off my little sister with typhoid fever??

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