Blanch the kale in a pan of boiling water until just tender but still with a little bite. Drain quickly and refresh under cold running water to prevent it cooking further.

Melt the butter in a frying pan and sauté the spring onions for 20 seconds, then tip in the kale, and season with pepper. Sauté for a couple of minutes until heated through.

Stir in the cream and allow to bubble down and reduce, season to taste, and serve.