Sous Vide Coconut Creamed Kale

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 0

  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.

Latest Comments