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