1 pan & 8 minutes : Kale, Speck & Pine nut side dish

By • January 28, 2014 0 Comments

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1 pan & 8 minutes : Kale, Speck & Pine nut side dish


Author Notes: Great side dish for beef or lamb ; you can leave out the speck to make this vegetarian Rebecca

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Serves 2 as generous side dish

  • 1 bunch Kale (or cavalo Nero)
  • 3 tablespoons Pine nuts ( you can substitute roasted unsalted hazelnuts)
  • 40 grams Smoked speck - remove rind ( available from a good quality delis)
  1. 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
  2. Wash the kale, remove the spines and rip into bite size pieces, ie 1/3 the size of your palm
  3. Cut the speck into small squares 0.5 cm x 0.5 cm
  4. Brown off the speck on low heat until thoroughly browned ; a bit of fat will cook out - leave this in the pan
  5. 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

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