Kale with chipolatas and hazelnuts
- Preparation and cooking time
- Total time
- Easy
- serves 2
Skip to ingredients
Ingredients
- 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
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.
