Articles & Recipes

Kale Sprouts With Cashew Butter And Jalapeño Jelly

Ashley Sperber - Friday, September 18, 2015
Kale Sprouts With Cashew Butter And Jalapeño Jelly

The irony of this veggie dish is that it wasn't a deliberate play on peanut butter and jelly although it would appear that way. I've been experimenting with a few recipes on how to make these awesomely purple sprouts in an innovative way. I became very inspired when I went to the Union Square Farmer's Market and found this supreme jelly maker, Berkshire Berries. They had everything from garlic jelly to horseradish jelly to good ole mint jelly. I've always loved the inspiration that pepper jelly has given me, so when I was presented with not one but two kinds of pepper jelly (red and jalapeño), I naturally opted for the spiciest available.

I love how the heat of the jelly cuts through the bitterness of the sprouts. The cashew butter was a last addition, adding in an element of creaminess to balance the dish. Soaking nuts makes them easier on our digestion, FYI!


 

1 8oz bag kale sprouts
1T olive oil
1/4 c jalapeno jelly or pepper jelly
1/2c cashews, soaked in water for at least an hour
sea salt and pepper to taste


Preheat oven to 350. Trim the base of the kale sprouts and then slice them in half lengthwise. Toss the sprouts with olive oil, light sea salt and pepper and place them on a baking sheet lined with parchment paper or foil. Roast them in the oven for 10 minutes. During this time, allow the jelly to warm up by placing it in a bowl on top of the oven, where the range is. After 10 minutes, the jelly should be loose enough to pour over the sprouts. Take the sprouts out of the oven and spoon the jelly evenly over them evenly. Place the sprouts back in the oven for another 3 minutes.

The cashews should be malleable from soaking. Place them in a blender or food processor and blend, adding water only if necessary. The consistency of the butter should be loose enough that it can drip off the back of a spoon. Take the sprouts out of the oven and immediately spoon the cashew butter over them, liberally. Add more salt and pepper as needed. Allow the sprouts to cool for about 5 minutes before transferring to a serving dish.

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