Braised kale

Blanch the kale (300 g) in boiling water for 1 minute, then drain in a colander.

In a pan, melt ghee (1 tbsp) and sauté minced garlic (3-4 cloves) and thyme (a few sprigs) until fragrant.

Add the kale and cook over medium heat for 10-15 minutes, stirring. Season to taste.

If you avoid frying, add a couple of tablespoons of water and simmer covered on low heat for 10 minutes.

Serve, sprinkled with sesame seeds (1 tsp) and garnished with halved cherry tomatoes (5 pcs).

If desired, add coconut cream (1 tbsp) and almond flakes (1 tsp) for a delicate flavor.