Rinse the kale thoroughly, remove the hard stems and cook the kale in boiling hot salted water for 10 minutes. Drain and cool a little.
Peel and dice onions and sauté in clarified butter. Score chestnuts crosswise and boil in hot water for 25 min. Quench, remove peel and skin.
Coarsely chop kale, add to onions and simmer for half an hour. Fold in 2/3 of the chestnuts.
Stir through salt, eggs, milk, pepper and new seasoning. Put the kale in an ovenproof dish, pour the egg milk over it and bake in the heated oven for 45 min.
Heat butter and caramelize sugar in it. Glaze the remaining chestnuts with it and spread evenly on the kale.
E-kitchen stove: degree : 200
Gas: Level : 3
Tip: Instead of clarified butter, you can use butter in most cases.
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