Tuscan kale penne | 20-minute Italian classic

Thoroughly wash the kale leaves, cut out the thick, woody stems, then chop the tender leaves into bite-sized pieces. Peel the garlic cloves and slice them thinly. Finely zest the lemon and squeeze out its juice.

Heat the extra virgin olive oil in a spacious, deep skillet over medium heat. Add the sliced garlic and half of the chilli flakes, then sauté for about 1 minute until wonderfully fragrant, being careful not to let it burn.

Add the prepared kale to the skillet and sauté for 3-4 minutes until it wilts slightly and takes on a lightly roasted aroma in places. Pour in about 0.5 dl of water, season with salt and pepper, then cover and steam for another 4-5 minutes until the kale is tender yet retains its vibrant deep green colour and pleasant bite.