Sometimes it’s good to give a winter vegetable centre stage. Although I am not expecting to make any kale converts, this is a dish worthy of accompanying the best of winter food.

Enough kale leaves to serve four
2 tbs sesame seeds
2 cloves garlic
Olive oil
Salt and freshly ground black pepper
Squeeze of lemon juice

Wash the kale thoroughly and cut into ribbons, removing the toughest stems. Drain in a colander.

In a large frying pan on a medium heat, dry roast the sesame seeds until golden. Turn up the heat and add a good splash of olive oil before adding the kale.

Move the kale around as it cooks. It will spit but you might need to splash on more water to stop it from drying. After about three minutes the kale will have collapsed. Add the garlic, pressed or finely sliced, and stir the kale around for about a minute more.

Take off the heat. Season and add a squeeze lemon before serving.