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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Serving Size: 1 Serving (113g) | ||
Recipe Makes: 4 | ||
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Calories: 12 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 38.9mg | 1 % | |
Potassium 41.2mg | 1 % | |
Total Carbohydrate 2.6g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 2.1g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 12
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