Kale with chipolatas and hazelnuts
Kale is a hearty green leaf, similar to spinach but with a bit more bite after cooking. It makes a quick supper dish for two, cooked with chipolatas and hazelnuts and tossed with linguine.
30 min2 portions699 kcal
Ingrédients
- 8 chipolatas each snipped into 3
- 1 onion roughly chopped
- oil
- a handful hazelnuts
- 8 large leaves (about 200g) kale then steamed or simmered for 4 minutes
- such as linguine pasta 100g
Préparation
- 1
Fry the chipolatas and onion in a little oil until really well browned and cooked.
- 2
Add the hazelnuts and fry for a minute, then add the kale and a knob of butter, season well and toss everything together.
- 3
Serve tossed through pasta.
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