Garlicky Bacon Cavolo Nero Side Dish
with Toasted Hazelnuts | Serves 2
Elevate a wide variety of mealtimes with this special starter or side dish. Extra garlicky greens are topped with bacon and toasted walnuts, for a dish which is as quick to make as it is delicious.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Garlic Clove
25 grams
Hazelnuts
(Contains Nuts May contain Nuts)
90 grams
British Smoked Bacon Lardons
200 grams
Chopped Cavolo Nero
Nutritional information
Utensils
Instructions
a) Peel and grate the garlic (or use a garlic press).
b) Roughly crush the hazelnuts in the unopened sachet using a rolling pin.
c) Heat a medium frying pan on medium heat (no oil). Once hot, add the hazelnuts and dry-fry, stirring regularly, until toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily.
d) Once toasted, remove from the pan to a bowl and set aside. Keep the pan for the next step.
a) Return your (now empty) frying pan to medium-high heat and add a drizzle of oil.
b) Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
c) Once cooked, add the lardons to a bowl and cover to keep warm. Keep the pan for the next step.
a) Pop the (now empty) frying pan back on high heat and add another drizzle of oil. TIP: Discard any tough stalks from the cavolo nero.
b) Once hot, add the cavolo nero and a splash of water and cover with a lid or some foil until wilted, 3-4 mins. Add the garlic and stir-fry for 1 min more. Season to taste with salt and pepper.
c) Once the cavolo nero is cooked, add the bacon and hazelnuts to the pan. Mix together, then transfer to a serving dish to finish.
Enjoy!
