250g/9oz curly kale or cavolo nero, trimmed of tough stems, rinsed and cut into 1cm/½in thick slices
1 medium or hot fresh red chilli, deseeded and thinly sliced
4 garlic cloves, sliced
1 large onion, sliced
2 sprigs fresh rosemary
salt and freshly ground black pepper
3 tbsp extra virgin olive oil