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  • 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

Nutrition:

  • kcal699
  • fat43.6g
  • saturates0g
  • carbs54.5g
  • sugars0g
  • fibre7.3g
  • protein25.7g
  • salt2.3g

Method

  • step 1

    Fry the chipolatas and onion in a little oil until really well browned and cooked.
    Add the hazelnuts and fry for a minute, then add the kale and a knob of butter, season well and toss everything together. Serve tossed through pasta.

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