I was spoilt at the weekend . . . I spent time with family and was treated to a wonderful home cooked roast along with some delicious vegetables. How about this lovely vegetable side dish to accompany a weekend family dinner or just to boost a week-night fish or meat supper!
Ingredients
Serves 4 - 6
2 tbsp olive oil
1 red chilli, seeds removed and thinly sliced (optional - see below)
100g/3½oz smoked bacon lardons
1 bunch kale* (see below), leaves picked from stems and roughly torn
½ tbsp cider vinegar
1 tsp honey or sugar (any type)
2 tbsp flaked almonds, lightly toasted
salt
Method
1. Heat the oil in a large lidded frying pan over a medium heat. When the oil shimmers, add the chilli and lardons and fry for 1 minute.
2. Turn the heat up to medium–high, add the kale and press the leaves down so they sear. Cook for about 1 minute until lightly browned.
3. Add a splash of water, lower the heat to medium and cover with a lid for a few minutes. Cook for just 1–2 minutes to keep the leaves bright with a little bite (cook longer if you prefer softer kale).
4. Add the vinegar, sugar or honey, almonds and a good pinch of salt. Cook for 1 minute to make sure everything is well combined and the initial sharpness has mellowed from the vinegar.
5. Serve immediately.
2 tbsp olive oil
1 red chilli, seeds removed and thinly sliced (optional - see below)
100g/3½oz smoked bacon lardons
1 bunch kale* (see below), leaves picked from stems and roughly torn
½ tbsp cider vinegar
1 tsp honey or sugar (any type)
2 tbsp flaked almonds, lightly toasted
salt
Method
1. Heat the oil in a large lidded frying pan over a medium heat. When the oil shimmers, add the chilli and lardons and fry for 1 minute.
2. Turn the heat up to medium–high, add the kale and press the leaves down so they sear. Cook for about 1 minute until lightly browned.
3. Add a splash of water, lower the heat to medium and cover with a lid for a few minutes. Cook for just 1–2 minutes to keep the leaves bright with a little bite (cook longer if you prefer softer kale).
4. Add the vinegar, sugar or honey, almonds and a good pinch of salt. Cook for 1 minute to make sure everything is well combined and the initial sharpness has mellowed from the vinegar.
5. Serve immediately.
From idea seen here
Each serving provides 152 kcal, 12.6g protein, 2.6g carbohydrate (of which 2.3g sugars), 9.7g fat (of which 2.2g saturates), 1.9g fibre and 1.3g salt.
i) You can also use cavolo nero or springs greens instead of kale*.
ii) Unless you love lots of heat in your food, it's best to use a fairly mild chilli, like the standard red chillies you can buy from supermarkets, which are mild and fairly sweet. If chilli isn't your thing, the recipe still works well without it.
~ enjoy your day ~
All the best Jan
3 comments:
This is another good looking recipe. I love almonds on salads because of the nice crunch they add.
Looks like a fun side dish, Jan! Happy Fall to you. Been a lovely one here.
It looks beautiful, Jan!
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