• Remove all the thick stems from the curly kale. Bring a large, lidded saucepan of water to the boil. Add the kale, cover and cook for 6 - 7 minutes, or until tender. Drain in a colander and keep warm.
• Heat a small saucepan over a high heat, add the sesame seeds and cook, tossing the pan, until golden brown.
• Add the sugar, ginger, water and lemon juice. Cook until reduced by half, then add the spring onion and oil and simmer for
• 1 minute.
• In a large bowl, toss the kale with the sesame seed sauce so that the leaves are well coated.
• Serve on warmed plates with a few extra sesame seeds sprinkled over the top.

COOK'S TIP

• This recipe can also be used with other green leaves, broccoli and French beans. Just blanch and toss in the sesame sauce.