Turn up the heat and throw in the sprouts with the butter allowing them to colour quickly. Throw in the kale with any remaining water that clings to the leaves after draining, adding an occasional tablespoon or two more as it evaporates. Fry hard for 3-4 minutes until the kale softens.
Keep the vegetables and lardons on the move, but if the kale burns a little it is no matter as this is tasty. Add the chestnuts for the last minute of cooking time with some sea salt and a heavy aerial bombardment of black pepper.
Don’t overcook the vegetables and kill their vibrant colour. Excellent served with duck and a cold glass of cider.