Kale, onions and chestnuts - River Cottage

Name: Kale, onions and chestnuts - River Cottage
Ingredients: 250g plain white flour; 250g strong white flour; 1½ level teaspoons fine sea salt; 1 teaspoon easy blend (instant) yeast; 1 tablespoon rapeseed or olive oil, plus a little extra; About 300g kale or cavolo nero, leaves stripped from stalks and cut into ribbons; A dash of extra virgin olive oil, plus extra to trickle; 25g butter (optional); 3 onions, finely sliced; 3 garlic cloves, sliced; 200g cooked peeled chestnuts (vacuum-packed are fine); Sea salt and freshly ground black pepper

rivercottage.net

Explore Hugh's obsession with unusual pizza toppings! This favourite recipe includes tips for making dough in bulk and freezing for future use.

View full recipe on rivercottage.net

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rivercottage.net.

Share this recipe:

Ingredients

250g plain white flour
250g strong white flour
1½ level teaspoons fine sea salt
1 teaspoon easy blend (instant) yeast
1 tablespoon rapeseed or olive oil, plus a little extra
About 300g kale or cavolo nero, leaves stripped from stalks and cut into ribbons
A dash of extra virgin olive oil, plus extra to trickle
25g butter (optional)
3 onions, finely sliced
3 garlic cloves, sliced
200g cooked peeled chestnuts (vacuum-packed are fine)
Sea salt and freshly ground black pepper