Kale with chipolatas and hazelnuts

  • serves 2
  • Easy

Kale is a hearty green leaf, similar to spinach but with a bit more bite after cooking. It makes a quick supper dish for two, cooked with chipolatas and hazelnuts and tossed with linguine.



  • chipolatas 8, each snipped into 3
  • onion 1, roughly chopped
  • oil
  • hazelnuts a handful
  • kale 8 large leaves (about 200g), then steamed or simmered for 4 minutes
  • pasta such as linguine, 100g


  • Step 1

    Fry the chipolatas and onion in a little oil until really well browned and cooked.

    Add the hazelnuts and fry for a minute, then add the kale and a knob of butter, season well and toss everything together. Serve tossed through pasta.

Nutritional Information

  • Kcals 699
  • Carbs 54.5g
  • Protein 25.7g
  • Fat 43.6g
  • Salt 2.3g
  • Fibre 7.3g