Kale with chilli and garlic

1 bunch of fresh kale, leaves stripped from stems

1 clove of garlic (more if you love it), thinly sliced

1-2 medium hot, fresh red chillies, thinly sliced

ghee

Celtic sea salt

• Bring large pot of salted water to the boil. Roughly chop the stripped kale leaves and add to the boiling water. Simmer for 7 minutes. Remove and drain in a colander, rinse with cool water to stop the cooking. This can sit for a little while until just before you want to eat.
• When nearly ready to eat, heat a couple of teaspoons or so of ghee in a good quality frying pan. (Ghee is more stable for frying than olive oil and other oils) Add the garlic and chillies and just as the garlic starts to turn a little golden on the edges (about a minute), add the kale and stir through. Stir every minute or thereabouts until you notice the kale has collapsed a little further and is tender, maybe 6-7 minutes, but depends on how young the kale leaves are. Taste for salt and add a bit more ghee if you wish, stir through, serve immediately.