Garlicky Greens
with Bacon and Hazelnuts
Cavolo nero is the star here!
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
Garlic Clove
25
Hazelnuts
(Contains Nuts May contain Nuts)
90
British Smoked Bacon Lardons
200
Chopped Cavolo Nero
Not included in your delivery
2
Water
Nutritional information
Utensils
Instructions
a) Peel and grate the garlic (or use a garlic press). Roughly chop the hazelnuts. b) Heat a large frying pan over 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. c) Once toasted, remove from the pan to a bowl and set aside.
a) Pop your pan back on medium-high heat with a drizzle of oil. b) Add the bacon lardons. Stir-fry until golden, 4-5 mins. c) Once the bacon is browned, remove to the bowl with the hazelnuts and set aside. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.
a) Pop the now empty pan back on medium heat. b) Add the cavolo nero to the pan, along with the garlic and the water (see ingredients for amount). c) Season with salt and pepper. Stir together, then cover with a lid. Cook until tender, 4-6 mins. Stir twice in this time. d) Once the cavolo nero is cooked, add the bacon and hazelnuts to the pan. Mix together, then serve in a large bowl. Enjoy!
