Cavolo Nero with Bacon and Chestnuts.

Half the chestnuts and take the outer shells off and roast in an oven on a medium heat for five or ten mins - this is to dry out the bitter inner skin to make it easier to peel.
When the are cool enough to handle peel off the inner skins.
Chop the bacon and add to a hot pan, when the bacon is cooking add a glug of rape seed oil and add the peeled chestnuts.
Add the chopped and de stalked cavolo nero, you may need to add a bit more oil at this stage and fry until it is cooked through.