3147. KALE with BACON and CHESTNUTS

serves six as a side dish, 2-3 as a main course


1 1/2 lb. curly kale (or cavolo nero, or savoy or other winter cabbage)
2 tablespoons canola or olive oil
6 oz. bacon, finely chopped
6 oz. peeled, cooked chestnuts, coarsely chopped
1 tablespoon unsalted butter
sea salt and freshly ground black pepper

Remove the tough stalks from the kale or other greens and coarsely shred the leaves. Cook the kale in a large saucepan of boiling salted water for 3 or 4 minutes, until tender, then drain well and let stand to steam off excess moisture.

Meanwhile, heat a large frying pan, add the oil, then the bacon, and fry over medium heat until it is just starting to become crisp. Toss the chestnuts into the pan, stirring well so they absorb the hot bacon fat. Add the kale, along with the butter and some salt and pepper. Toss well and serve right away.


bacon recipe courtesy of: River Cottage Every Day by Hugh Fearnley-Whittingstall. Berkeley: Ten Speed Press, 2009; page 302