Gastronomixs

Confitted kale

As sauerkraut can be confitted, it is also possible to apply this method to kale. We have omitted the pickling stage in this recipe in order to ensure optimum flavours.

Creation by Fabian Janssen, student at Cas Spijkers Academie, Twente, the Netherlands. 

Confitted kale

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,200 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

400

g

kale leaves

50

g

olive oil, extra-virgin

2

whole

long peppers

2

whole

bay leaves

2

whole

cloves

2

whole

juniper berries

As needed:

 

salt

Preparation method

  • Rinse the kale and pat dry.
  • Remove the centre and cut into coarse strips, or keep the leaves whole if you wish to use the whole leaves for further preparation, e.g. to make a rouleau.
  • Fill a vacuum sealer bag with the kale, long peppers, salt, juniper berries, cloves, bay leaves, and olive oil and pull vacuum.
  • Steam at 90°C for 50 minutes.
  • Chill in iced water to stop the cooking process.  

Serving suggestions

  • As part of a dish with beef or game.
  • Ideal as an amuse-bouche with a confitted pheasant drumstick and a fresh shallot.
  • The confitted kale can also be used to make a cream, jelly, or yolk, etc.

Previous page