Kale with Chestnuts
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.
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.