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    Curly Kale with Pancetta and Pecans

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    Curly Kale with Pancetta and Pecans

    Serves: 4 as a side dish

    Ingredients

    • 50g shelled peanuts
    • 1 tbsp olive oil
    • 70g cubed pancetta
    • 2 peeled, thinly sliced garlic cloves
    • ½ chopped, deseeded red chilli
    • 200g curly kale
    • Salt, to season

    Method

    1. Heat a large frying pan over a low heat. Add 50g shelled, natural pecans and toast for around 5 minutes.
    2. Remove the nuts from the pan and bring it up to a high heat. Add 1 tbsp olive oil and 70g cubed pancetta and fry for 2–3 minutes, stirring until golden and crisp.
    3. Add 2 peeled, thinly sliced garlic cloves and ½ chopped, deseeded red chilli and after 30 seconds to 1 minute, when the garlic has become golden, tip 200g curly kale into the pan and season with salt.
    4. Stir-fry for 3–4 minutes until the kale has wilted and is just tender, then toss in the toasted pecans.

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