Curly kale with bacon & chestnuts

Method

1. Bring 6 litres of water to the boil in a large saucepan, add 2 tbsp salt.

2. Destalk the kale, wash quickly in lots of cold water. Drain.

3. Cook the kale at a fast rolling boil until tender for 8–10 minutes, depending on how tough it is.

4. Meanwhile, cut the bacon into 5mm lardons. Heat a couple of tablespoons of extra virgin olive oil in a frying pan, add the bacon and cook until crisp and golden.

5. Add roughly chopped chestnuts and cook for a minute or two.

6. Drain the kale well and add to the bacon and chestnuts, toss and drizzle generously with olive oil.

7. Add a knob of butter, taste and season with lots of freshly ground pepper. Serve immediately.