1 bunch kale, tough stalks removed, and shredded
2 tablespoons butter
4 spring onions, finely shredded
1/3 cup cream
Sea salt and freshly ground black pepper

Blanch the kale in a pan of boiling water until just tender but still with a little bite. Drain quickly and refresh under cold running water to prevent it cooking further.

Melt the butter in a frying pan and sauté the spring onions for 20 seconds, then tip in the kale, and season with pepper. Sauté for a couple of minutes until heated through.

Stir in the cream and allow to bubble down and reduce, season to taste, and serve.

Recipe reprinted with permission from Donal's website.

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