Sauteed Kale and Rainbow Chard with Pancetta and Toasted Almonds
Serves 4
Ingredients
- 200g kale
- 200g rainbow chard, washed
- 1/2 tablespoon of oil
- 150g diced pancetta
- 2 shallots, finely chopped
- 40g Kerrygold butter KERRYGOLD® BUTTER STICK 100G
- Juice of 1/2 lemon
- 50g toasted flaked almonds
- Salt and black pepper
Directions
- Strip the tough stem out of the kale and roughly chop the leaves. Wash the kale then let sit in a colander to drain.
- Over a medium high temperature heat the oil in a large pan and add the pancetta. Fry for 2-3 minutes until crispy and golden.
- Remove from the pan with a slotted spoon and drain off the fat in the pan. Lower the heat to medium and add 30g of butter.
- Add in the shallots and saute until softened. Add in the drained kale and toss well. The water on the kale will help cook the kale. Sauté for 2-3 minutes then add the chard.
- Add a splash of water if needed.
- Sauté for another couple of minutes until tender then add the pancetta back in. Season with salt and black pepper and toss in the flaked almonds.
- Serve with the remaining butter dotted on top.
