Braised kale

Pinch the stem at the bottom and pull the green through to strip the leaves, then rough chop to about one inch pieces.

Heat a Dutch oven with copious olive oil and add the chopped kale.

Add a strong three finger pinch of salt and stir to wilt the kale and coat it in the oil.

Add more olive oil and the sliced garlic and sizzle about a minute to flavour the oil.

Add about a half cup of chicken stock, cover and cook over medium heat about 10 minutes, topping up the liquid to keep a quarter to a half inch in the pot.

Taste for salt and adjust.

Variation: the same process works for Swiss chard, collard greens and broccoli rabe, which cooks five to six minutes instead of 10.