Sous Vide Greek Yogurt Marinated Chard with Balsamic Glaze
What Started it all:
Greek Yogurt, Chard, balsamic), sous vide
This recipe combines the tenderness of sous vide chard with the creaminess of Greek yogurt, finished off with a drizzle of balsamic glaze for a delightful Chinese-inspired dish.
Ingredients
- 4 chard leaves
- 1 cup Greek yogurt
- 1/4 cup balsamic glaze
Instructions
- Preheat the water bath to 185°F (85°C).
- Wash the chard leaves thoroughly and pat them dry.
- Place the chard leaves in a sous vide bag and add a dollop of Greek yogurt to each leaf.
- Seal the bags using the water displacement method and place them in the water bath for 45 minutes.
- Once the chard is done, carefully remove it from the bags and place it on serving plates.
- Drizzle balsamic glaze over the chard and serve immediately.