- 100g (4oz) curly kale
- 200g (7oz) tender-stem broccoli
- 1 pointed cabbage
- 2tbsp sunflower oil
- 2 garlic cloves, finely chopped
- 200g (7oz) soft mild goats’ cheese
- 50g (2oz) walnuts, toasted
- 2-3tbsp balsamic glaze
Bring a large saucepan of salted water to the boil. Chop the greens then blanch for 3 minutes. Refresh under cold water and drain well. Pat dry with kitchen paper.
Heat a wok, add the oil, then the garlic and greens and stir-fry for 2 to 3 minutes until heated through. Season with salt and freshly ground black pepper. Divide between 4 warmed plates,crumble over the goats’ cheese and scatter over the walnuts. Drizzle with the balsamic glaze and serve immediately.