Bring a large pan of salted water to the boil and then blanche the kale for about 5 minutes then refresh in iced water and drain.

Heat a frying pan over a medium to high heat and add the mustard and cumin seeds. Stir gently until you can smell the nutty aromas then add the onion and cook for a further two minutes.

Squeeze any excess water from the kale and add to the pan along with the chill and garlic and fry for two minutes stirring occasionally.

Add the butter and a little water if you feel the kale is starting to brown too much.

Stir in the coconut and cook for a further one-minute and take off the heat. Season with salt and pepper, twist in the lemon juice and serve.