Slice the potatoes in half. Cook the potatoes by steaming until tender. Heat 3 tbsp. of olive oil in a large frying pan. Pop the potatoes in and cook turning frequently for 5-6 minutes until golden. Add the garlic and chilli and cook for 2-3 minutes until the aromas are released. Remove and set aside to keep warm.
Prepare the kale by removing the leaves from the ribs, keep the leaves relatively large, wash and dry very well on kitchen paper. Add 2 tbsp. of olive oil to a large frying pan and carefully cook the kale in batches until wilted and the colour has darkened. You’re going to want a few crispy edges.
Return the potatoes to the pan and mix through the kale, crumble the Apetina and allow to warm through. Season with a little salt & pepper and serve immediately.
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