Name: Balsamic kale with pancetta and chestnut
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 50g pancetta; 2 big handfuls of curly kale (chopped); 2 Tbsp Balsamic vinegar; Dash of lemon juice; 75g roasted/cooked chestnuts; Honey, to taste

Balsamic kale with pancetta and chestnut

17 Dec 2018

by Dinna

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Background

On the Christmas or Thanksgiving dining table it’s essential to serve several side dishes. This balsamic kale with pancetta and chestnut is not only and easy dish to make, but can be cooked fully or partly, then reheated or finished off 5 minutes before serving.

Ingredients

50g pancetta
2 big handfuls of curly kale (chopped)
2 Tbsp Balsamic vinegar
Dash of lemon juice
75g roasted/cooked chestnuts
Honey, to taste

Instructions

Rinse and drain the curly kale.
Heat some olive oil in a large pan and fry the pancetta until crispy. Add the balsamic vinegar and a drizzle of, reduce it to a syrupy consistency. Either turn off the heat and set aside, or carry on cooking.
5 minutes before serving, reheat it and add the drained kale, then stir -fry for a couple of minutes, season to taste, and gently sauté under cover until tender.
Cut the chestnuts in half and add to the kale.
Taste and adjust the seasoning, sweetness/sourness to your liking.

https://cooktogether.com/?recipe=balsamic-kale-with-pancetta-and-chestnut

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