Based on a Hugh Fearnley-Whittingstall recipe, this was a lovely accompaniment to Thai-chicken in romaine lettuce leaf wraps. I stir-fried a shredded leek with some grated garlic and ginger for a few moments, then stirred in a quarter-teaspoon each of ground cumin, coriander, turmeric and chilli flakes. I then tipped in a big handful of shredded kale, a 160ml tin of coconut milk and 100ml of veg stock, and half a tin of chickpeas, drained and rinsed. This was stirred over a high heat for 3 or 4 minutes, then the juice of half a lime was added, with some salt and pepper. This would work with spinach or chard, but the bitter chewy nature of wonderfully fresh green kale was most welcome. This served 2 but would easily be doubled for more, or doubled and served with rice as a main course. I think it qualifies for under a fiver.