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Bacon & Chestnut Kale
26 August 2019
Ingredients
- 200g kale leaf, no stalk, chiffonade
- 100g diced pancetta
- 75g chopped chestnuts
- 75g unsalted butter
- Seasoning
Instructions
- Using a little oil in a frying pan, fry the lardons until crispy, drain and keep to one side.
- 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.
- Add the crispy pancetta, chestnuts and seasoning.
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