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Bacon & Chestnut Kale

26 August 2019




  • 200g kale leaf, no stalk, chiffonade
  • 100g diced pancetta
  • 75g chopped chestnuts
  • 75g unsalted butter
  • Seasoning


  1. Using a little oil in a frying pan, fry the lardons until crispy, drain and keep to one side.
  2. In a saucepan gently melt the butter, add the kale, cover with a lid or cling film and sweat slowly allowing the kale to cook in its own steam and the butter for about three to five minutes.
  3. Add the crispy pancetta, chestnuts and seasoning.


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Bolton Site
Oliver Kay Produce
Produce House, Britannia Way, The Valley
Bolton, Lancashire, BL2 2HH

Tel: 01204 385463



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Wednesbury Site
Oliver Kay Produce
Unit A, Kings Hill Park, Darleston Road
Wednesbury, West Midlands, WS10 7SH

Tel:0121 622 8837

Bidfresh Limited trading as Oliver Kay.  Registered in England
Company Registration Number: 04227047  VAT Registration Number: GB 173 9880 60

Registered Office Address: Units 10-14 Cedar Way Industrial Estate, Camley Street, London, N1C 4PD