Balsamic kale with pancetta and chestnut
17 Dec 2018
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.
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Categories
- Meal Type: - Dinner - Lunch - Quick & Easy - Seasonal - Side - Stir Fry
- Cuisines: - Italian
- Occasions: - Christmas - Dinner Party - Sunday Lunch - Thanksgiving
- Ingredients: - Greens & Salads - Nuts & Seeds - Pork
- Health and Diet: - Combination - Dairy Free - Egg Free - Gluten Free - Low Carb
- Skill Levels: - Easy
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