Recipe: Sautéed kale with roasted chestnuts


Kale is good for you.  So we eat it.  But it is not always as yummy as we might like.  This preparation will change that. Plus, kale is good for your gut.

Chestnuts, especially roasted ones, add an earthiness, a dryness, and a smooth mouthfeel to kale that balances perfectly with its sharpness.

  • About 10 large stems of kale, stalks stripped out, so only leaves remain
  • 2 cups of shelled, roasted chestnuts
  • 4 cloves of garlic
  • 2 tablespoons of olive oil
  • 1 small red onion, minced
  • 2 sticks of celery, chopped fine
  • 2 small carrots, chopped fine
  • 1 cup of white wine
  • Salt and pepper to taste

Saute the garlic and onion over medium heat in a heavy-bottomed casserole with a lid.  Toss in the celery and carrots and cook for 5 minutes or so, stirring from to time, to keep from sticking.  Toss in the chestnuts and cook another 2 minutes.

Meanwhile, thoroughly clean and stem the kale.  Rip it into small pieces.

Add the wine to the pot, stir, and then add the kale.  Reduce the heat to medium-low and cook, covered, another 5 minutes, until the kale is wilted.

Toss and stir well.  Season to taste with salt and pepper.  Serve it forth.

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