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Author Notes: Great side dish for beef or lamb ; you can leave out the speck to make this vegetarian —Rebecca
Serves 2 as generous side dish
bunch Kale (or cavalo Nero)
tablespoons Pine nuts ( you can substitute roasted unsalted hazelnuts)
grams Smoked speck - remove rind ( available from a good quality delis)
- Toast the nuts on very low heat in a shallow pan until golden; continue to move whilst toasting and remove from the hot pan once toasted or they will burn ! Burned nuts taste pretty terrible - be careful
- Wash the kale, remove the spines and rip into bite size pieces, ie 1/3 the size of your palm
- Cut the speck into small squares 0.5 cm x 0.5 cm
- Brown off the speck on low heat until thoroughly browned ; a bit of fat will cook out - leave this in the pan
- Turn up the heat to high and add the kale ; keep it moving using tongs and cook until wilted; it will go bright green as it wilts ; once cooked add the bacon and pine nuts ; warm thru quickly and serve with a bit of freshly cracked pepper
- This recipe was entered in the contest for Your Best Dark, Leafy Greens