Polish Christmas Dish: Kale with Chestnuts

Ingredients

• 600 g chestnuts (sweet chestnuts)
• 600 g kale
• Salt
• 4 Carrots
• 2 shallots
• 3 Garlic cloves
• 3 tbsp olive oil
• Pepper (freshly ground)

Instructions

1. 1.

   Preheat the oven to 220°C (428°F) with upper and lower heat. Score the chestnuts crosswise, place them on a baking sheet lined with parchment paper, and roast in the hot oven for 20–25 minutes. Remove, let cool slightly, then peel. Clean the kale and strip off the ribs. Tear the kale leaves into small pieces, wash, roughly chop, and blanch in boiling salted water for 3 minutes. Drain, shock in cold water, and drain again. Squeeze out excess liquid and fluff.

2. 2.

   Peel and grate the carrots coarsely. Peel the shallots and slice them into rings. Peel the garlic and finely mince it. Heat the oil in a wide pan and sauté the carrots, shallots, and chestnuts for 4–5 minutes. Add the kale and garlic and cook for another 5 minutes, stirring occasionally. Season with salt and pepper, arrange on a plate, and serve immediately.