Melt the butter in a large frying pan over
a medium heat until it turns a nut-brown
colour. Add the breadcrumbs and garlic, then
fry, stirring, until golden. Add the parsley and
lemon zest. Season with a little salt, then tip
onto a piece of kitchen paper and let cool.
Heat the oil in a large pan over a medium
heat, then cook the kale until just softened
– add a splash of water if it starts to stick.
Add the spinach, then cook for 3-4 mins.
Drain any excess water from the pan, then
season with sea salt and black pepper.
Spoon into a serving dish, top with the
breadcrumb mixture and serve.