Creamy curly kale spaghetti with bacon
Ingredients
- Nuts and aronia berries
- 10 g dried aronia berries
- 70 g walnuts, roughly chopped
- 1 tbsp maple syrup (or Yacon syrup)
- Spaghetti
- 500 g spaghetti (wholegrain)
- salted water, boiling
- Bacon and curly kale
- 250 g smoked boiled bacon, thinly sliced
- 600 g kale
- 3 dl single cream
- 1 tsp vegetable bouillon powder
Total time: 40m
Preparation Time: 40m
Servings
For
4 people
Author
Nutritional Information
Contains 1035 Kcal, 40g Protein, 92g Carbohydrates, 55g Fat
Ingredients
- Nuts and aronia berries
- 10 g dried aronia berries
- 70 g walnuts, roughly chopped
- 1 tbsp maple syrup (or Yacon syrup)
- Spaghetti
- 500 g spaghetti (wholegrain)
- salted water, boiling
- Bacon and curly kale
- 250 g smoked boiled bacon, thinly sliced
- 600 g kale
- 3 dl single cream
- 1 tsp vegetable bouillon powder
Instructions
-
Nuts and aronia berries
Mix the nuts, aronia berries and syrup together well. Caramelize for a few minutes in a non-stick frying pan, remove from the heat, allow to cool. -
Spaghetti
Cook the spaghetti in salted water as per the packaging instructions until al dente, drain, keep warm. -
Bacon and curly kale
Without adding any oil, fry the bacon in a non-stick frying pan until crispy. Use scissors to remove the curly kale from the stalks, wash. Add to the bacon while still a little wet and sauté until soft. Add the cream and stock, bring to the boil. Mix the curly kale into the spaghetti, divide onto plates, scatter the nuts and aronia berries over the top.
