If using chard or silver beet, finely slice stems and coarsley chop the leaves, keeping the stems separate. If using kale, spinach or other greens just coarsely chop everything.

Heat a large pot on a medium high heat. Add a good glug of oil and chard / silverbeet stems and cook, covered until starting to soften – about 5 minutes. Skip this step if using other greens.

If using other greens, heat a large pot on a high heat and add a little oil and pork. If you’re cooking the stems, increase the heat to high and add the pork.

Stir fry until pork is no longer pink and cooked through. Add soy sauce, water and sichuan peppercorns and then add the chopped green leaves. Cover and cook for 5-10 minutes, stirring every now and then. You’re waiting until the greens are just cooked through.

Taste and season with a little more soy sauce, if needed. Divide between two bowls and top with cashews and serve chilli oil / chilli salt for everyone to add their own at the table.