• A large handful of Tuscan kale
• 1 quince
• Olive oil
• 1 Pomegranate
• Butter
• Pinch of salt

1. 1.Grab a bunch of kale and strip the leaves from the spine, only if it’s older, otherwise leave intact on younger growth. Blanche for about three to five minutes, three minutes for younger leaves. Make sure the colour remains. Strain the liquid then squeeze out the excess juice by wringing the kale in your hands, then chop it up.
2. 2.Cut the peeled quince into bite sized pieces and fry with some olive oil, butter and a pinch of salt. Make sure you don’t overcook it, then remove from pan.
3. 3.Then fry the kale in the same pan. Add the lightly fried quince. Lightly fry together. Add some black pepper and pomegranate seeds.
4. 4.Serve with lightly toasted sourdough bread drizzled with lashings of olive oil and fresh ricotta sprinkled with pomegranate seeds.
5. 5.Serve together.

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