Kale with Chestnuts

5
Average: 5 (3 votes)
(3 votes)
Kale with Chestnuts
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Health Score:
10,0 / 10
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 5 min.
Ready in

Ingredients

for
4
Ingredients
21 ozs Chestnuts
22 ozs kale
salt
4 carrots
2 shallots
3 garlic cloves
3 Tbsps olive oil
freshly ground peppers
How healthy are the main ingredients?
Chestnutkaleolive oilsaltcarrotshallot

Preparation steps

1.

Preheat the oven to 425°F. Cut the chestnuts crosswise, place on a baking sheet lined with parchment and roast until the shells start to open, 20-25 minutes. Remove, let cool, and peel. Rinse the kale and pluck the leaves from the thick ribs. Rinse, chop coarsely and blanch kale leaves in a pot of boiling salted water for 3 minutes. Drain, rinse under cold water, and drain.

2.

Peel and coarsely grate the carrots. Peel the shallots and cut into rings. Peel the garlic and chop finely. Heat the oil in a wide pan and saute the carrots, shallots and chestnuts until the shallots are translucent,  4 -5 minutes. Add the kale and garlic and saute, stirring occasionally for another 5 minutes. Season with salt and pepper, arrange on a plate and serve immediately.