Sous Vide Coconut Creamed Kale

(4)

Kate is a freelance food writer and editor living in Berkeley, CA. Before moving to the Bay Area, Kate spent two years working as a test cook at America’s Test Kitchen, and has contributed to Serious Eats, The Oxford American, KQED and The Hypocrite Reader, among othe ...

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Recipe Temp 183 F / 83.9 C
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Creamed greens are one of my favorite holiday dishes, but I find that I can only eat a few bites before hitting dairy overload. Instead of sacrificing that place on my dinner plate, I have now switched to using coconut cream instead of dairy cream with my greens. The technique works beautifully when made in the Anova Sous Vide Precision Cooker — the greens (kale, in this case) emerge silky and tender, coated in a thick, coconut-y sauce. You can use any greens you’d like in this recipe. Spinach is classic, but chard, mustard greens, and collards will also work just as well as the kale.
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Ingredients for 4

  • 1 (14-ounce) can full-fat coconut milk or 3/4 cup coconut cream

  • 1 tablespoon coconut or extra virgin olive oil

  • 1 small onion, finely chopped

  • Kosher salt

  • 12 ounces lacinato kale (2 small bunches), chopped into bite-sized pieces

  • 1/8 teaspoon freshly ground black pepper

  • 1/8 teaspoon freshly grated nutmeg

Directions

  • Step 1

    If using coconut milk, place the can in the refrigerator at least 2 hours before cooking. Once the coconut milk is thoroughly chilled, it will separate into cream and coconut water. Use a spoon to remove the cream from the top of the can. It should measure about 3/4 cup. If using coconut cream, skip this step.

  • Step 2

    Set the Anova Sous Vide Precision Cooker to 183ºF (83ºC).

  • Step 3

    Heat the coconut oil in a medium skillet over medium heat. Add the onion and a pinch of kosher salt. Sauté until the union is translucent and just beginning to brown, 5 to 7 minutes. Let cool.

  • Step 4

    Combine the coconut cream, sautéed onion, kale, pepper, and 1/2 teaspoon salt in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting.

  • Step 5

    Place the bag in the water bath and set the timer for 3 hours. If using a zipper lock bag, you may need to weigh down the bag to keep it submerged.

    • Finishing Steps

    • Step 1

      When the timer goes off, remove the bag from the water bath. Transfer the kale and its cooking liquid to a serving platter. Sprinkle with nutmeg and season with salt and pepper to taste. Serve.

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183 F / 83.9 C Recipe Temp
Recipe Time
Prep Time