1 tbsp sunflower oil
2.5 cm (1in) piece root ginger, peeled and thinly sliced
1-2 mild red chillies, deseeded and thinly sliced
1 bunch spring onions, trimmed and roughly chopped into chunks
3 cloves garlic, peeled and finely sliced
200 g pack curly kale
2 tbsp soy sauce
1. Heat a dash of the oil and sauté the ginger, chilli, spring onions and garlic for 1-2 minutes until garlic is golden - remove to a plate.
2. Heat the rest of the oil and sauté the kale in three batches until bright green, softened and lightly charred.
3. Add the chilli, garlic, onions and ginger back to the pan.
4. Mix everything together well and add soy sauce to taste. Great served with pork or lamb.