This incredibly simple Italian-inspired recipe relies on three key ingredients for the bulk of the meal: cod, kale, and cannellini beans. The rest of these ingredients you can probably rustle up from your pantry. This recipe works because the creaminess of the cannellini beans balances the kale and lean cod. This recipe also delivers a whopping fifty-nine grams of protein per serving making it healthy and filling.
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Combine 1 tbsp olive oil, 3 cloves minced garlic, and 1 tsp dried pepper flakes in a Suvie pan. Place pan in top zone of Suvie and broil for 6-7 minutes until garlic becomes fragrant. Remove from Suvie, toss 4 cups kale, 1 can cannellini beans, and 1 tsp salt with the garlic then return to top zone of Suvie.
Season fish with salt and pepper. Vacuum seal cod with 1 tbsp olive oil, ensuring fish is evenly coated with oil. Place cod in a Suvie pan, cover with water, and load into bottom zone of Suvie. Enter settings below and cook now or schedule.
Set Bottom Zone: Sous Vide at 125°F for 45 minutes, Top Zone: Sous Vide at 125°F for 45 minutes
After the cook, remove cod from Suvie. Broil kale for 15 minutes, stirring halfway until wilted. Remove cod from vacuum bags and divide between plates.
To serve, divide the beans and kale between plates. Top with cod, a sprinkle of chopped olives, and a dash of olive oil.
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