For an even lower-fat version,
steam the kale for 5 mins. Fry the chilli
and garlic in 1 tsp oil and toss through.
Heat the oil in a large wok, then add the
kale and a couple tbsp water. Season,
then stir-fry for 5-8 mins, adding the garlic
and chilli for the final 2 mins. When the
kale is tender and a vibrant green,
remove from the heat and serve.