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 Ingredients 

 

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

Instructions

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.