- 1 tbsp rapeseed oil
- 2 red onions, sliced into rings
- 200 g pack British curly leaf kale
- 1 unwaxed lemon, zest finely shredded
Heat the oil in a large frying pan. Add the sliced onions and stir-fry for 2-3 minutes. Add the kale and lemon zest and cook for a further 5 minutes, stirring.
When the onions are turning golden at the edges and the kale is just softening but still has some crunch, remove from the pan. Season with freshly ground black pepper and serve.