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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.
Development Kitchen
Our development kitchen is available for customers to use for: Presentations, meetings, seminars, training, menu cook-offs, launches, skill classes, filming & photography. The room seats up to 35 guests or cleared to allow floor space for standing events. Facilities can be used privately, without support, or with assistance from our Development Chef. Access to our warehouse is also available on request, for ideas and inspiration, including tours with our QC department.
Our Development Chef keeps his eyes on the market in order to keep you up to date and informed of what is on-trend and the new products available.
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