I am always looking for dishes to make with the green glut from my raised bed. At the moment I have cavolo nero, komatsuna (Japanese mustard spinach) and chard. This quick dish is perfect for any garden greens for a light, easy supper.

Serves 2-3

1 tbsp sunflower oil
½ tsp sesame oil
2 garlic cloves, peeled and thinly sliced
1 red chillies, deseeded and thinly sliced
250g curly kale/greens, young stems included, discard older more woody ones (500g net weight)
1/2 tbsp light soy sauce
1 tbsp toasted sesame seeds
1 tbsp lime juice

For the sauce
60g tahini paste
1 tbsp light soy sauce
1 tsp rice vinegar
1 tsp mirin (Japanese rice wine)

Whisk or whizz all the sauce ingredients in a small bowl, add three or so tablespoons of water (the amount you need will depend on the tahini, so add gradually), and whisk until the sauce is thick but pourable. Set aside

For the stir-fry
Heat both oils in a large saute pan on a high flame, fry the garlic and chilli for 1-2 minutes, until the garlic is golden. Lift out the garlic and chilli, and reserve to garnish the dish.

Pile as much kale as possible into the hot pan, add the soy and a tablespoon of water, and cook to wilt down. As the greens collapse, add more kale to the pan and cook, stirring regularly, for three to four minutes, until the kale is cooked yet crunchy and there is no liquid left in the pan. Stir through the sesame seeds and lime juice, and take off the heat.

Spoon the greens on to a platter and drizzle the sauce over the top (hold a bit back to serve on the side, if you wish). Scatter the fried garlic and chilli on top, and serve.