1- In a wide pan, braise a chopped onion in olive oil until it is translucent; add a bit of flaked chilli, and 1-2 chopped garlic cloves, and sizzle for a further minute, taking care not to burn the garlic.

2- Meanwhile, wash as much kale as you want to eat, remove the thick stem bases, and cross cut finely. Add to the onion mix, shake the pan.

3- Then add about 3 rough- chopped tomatoes. You can use a tin of chopped tomatoes instead, but unless using a lot of kale, I find the flavour too strong.Simmer slowly with the lid on until the kale and tomatoes are cooked, 10-15 minutes, then season to taste with salt and black pepper.