1BunchTuscan KaleCoarse stalks removed and leaves cut into 10cm lengths
Salt and PepperTo taste
BBQ Lamb Cutlets or SteaksFor serving
Smashed PotatoeFor serving
Roasted TomatoesFor serving
Instructions
Place the pine nuts onto an oven tray and bake at 160°C FF for 10-12 minutes or until lightly roasted. Allow to cool.
Heat in a large fry pan half the oil and half the butter, add the bacon, garlic and chilli and cook over a medium heat for 3-4 minutes then remove from the pan.
Add the remaining oil and butter to the pan and cook the sprouts over a medium to high heat for 5 minutes or until just golden. Add the kale to the pan along with the bacon mixture and toss through. Cover, reduce the heat and cook a further 5 minutes stirring occasionally until the sprouts are just tender and kale is wilted. Toss the pine nuts through the vegetables then season to taste. Serve immediately with the cutlets, potatoes and roasted tomatoes.
Keyword chilli, healthyrecipe, pine nuts, wintergreens