Greendale greens with chilli and toasted almonds

Fill and boil your kettle. Place a large, shallow pan over a medium heat. Add the nuts and toast them briefly until they have taken on a nice amount of colour – turn them frequently in the pan and keep an eye on them to make sure they don’t burn, especially if you’re using flaked almonds. Tip the toasted nuts into a dish and set aside to cool, then return the empty pan to the heat and add a good drizzle of oil. Add the chilli, garlic and lemon zest to the pan and cook gently for a couple of minutes until the garlic slices are golden and sizzly (but not too dark, or they will taste bitter). While they are cooking, use the boiled water from the kettle to fill a large saucepan, then place it over a high heat and bring it up to the boil. Add the greens to the boiling water and cook for three minutes, then drain. Pour the lemon juice into the pan with the chilli, garlic and lemon zest, then add the cooked greens to the pan, season well with salt and pepper and toss everything together so that the leaves are dressed with the flavoured oil. Pile the lot on to a serving dish and take to the table straight away.