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Balsamic kale with pancetta and chestnut

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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

  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.