Instructions

1. Rinse and drain the curly kale.
2. 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.
3. 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.
4. Cut the chestnuts in half and add to the kale.
5. Taste and adjust the seasoning, sweetness/sourness to your liking.