Bring 1cm (1/2in) salted water to the boil in a medium saucepan. Remove kale stems and tear each leaf into 2-3 pieces. Discard stems.

Add kale to the pot. Cover and simmer for 2-3 minutes or until bright green and just cooked.

Drain kale well and return to the pot. Season with the fish / soy sauce and vinegar.

Divide kale between two bowls. Crumble over goats cheese and finish with hazelnuts.