Wash kale and slice crosswise into ribbons about 1cm (1.3in) thick, discarding the woody stems. Don’t worry about drying, the extra moisture helps the kale to steam.

Heat a large pot on a medium high heat. Add a very generous glug of olive oil, the sliced kale and garlic. Cover and cook, stirring every few minutes until the kale is tender and wilted. If it starts to burn add a splash of water.

Remove pot from the heat. Season kale generously with salt, pepper and a big squeeze of lemon (or more if you like it really zingy).

To serve, divide kale between two bowls and top with fish and almonds.