I have recently upped from the sticks and moved to Bristol. Having lived in a small, and I mean really tiny, village for the past year and a half, living in a city again is exciting. The fact that I can walk to one of many bars just around the corner, have a couple of pints, then walk home again, is a novelty that I’m still getting used to (i.e. doing at every opportunity).

One of my favourite things about exploring a new city is working out all the options when it comes to shopping for food. Luckily, I live near a fantastic road (Gloucester Road, for those in the know), with plenty of brilliant veg shops, butchers, delicatessens and wholefood shops. All you could ever need really. Living near shops is another novelty for a country bumpkin like me, as my nearest shop in Devon is a 15- minute drive away.

It was on one such trip to the veg shop that I found some of this lovely kale. I promptly bought a bag stuffed full of it, and set off home feeling a little smug. I love kale. My love for it preceded the Californian-superfood-make-a-breakfast- smoothie-out-of-it craze. My favourite way to cook it is like this – simply stir-fried with garlic and seasoned with soy sauce. The addition of walnuts is optional – you could use another nut or seed, such as almonds or sunflower seeds, or leave them out entirely. It was just my attempt at making this more of a ‘dish’.

Serves 2 as a side dish

150g kale

1 clove garlic, crushed

1 tbsp walnut halves

2 tsps soy sauce (or more depending on taste)

rapeseed/vegetable oil

Put a frying pan or wok over a high heat. Toast the walnuts in the dry pan for about 2 mins, but make sure they don’t burn. Set aside. Chop the kale into strips, discarding the tough stem at the bottom. Put a small splash of oil in the pan. Throw in the kale – it will hiss and spit. Stir around until it starts to wilt. Add a splash of water and the crushed garlic. Fry some more until wilted. Shake in the soy sauce to taste.