Kale is everywhere at the moment, writes BuzzWorthy Food Buzz co-host Maddie Hughes.

With a background as a private chef about super yacht's, private caterer, and Parisian-trained cuisine artist, Maddie has plenty stories to tell.

Check out Maddie's latest Food Buzz podcast here.

'If you go to farmers' markets, you'll see piles of the dark leafy greens for only a couple of dollars,” says Maddie.

'My favourite variety is cavolo Nero, sometimes known as Tuscan kale. So I've used that in this dish, but you could use regular kale, spinach, silver beet… whatever you can get your hands on!

'This is so delicious as a side dish to roasted chicken or poached eggs, tossed through some spaghetti, or piled onto a crusty piece of sourdough.”

Ingredients

1 bunch Tuscan kale, spine removed and leaves torn

2 shallots, finely sliced

2 cloves garlic, finely sliced

1/4 cup extra Virgen olive oil

1/2 cup kalamata olives, halved

1/4 tsp chilli flakes

1 Tbsp capers

1 tsp sugar

2 cans good quality tomatoes, ideally cherry tomatoes

Method

In a cast iron skillet or fry pan with tall sides, heat the olive oil, and gently sautée the shallots until soft and golden, add the garlic and cook for a further minute. Add all the remaining ingredients plus a big pinch of salt. Bring to a simmer for around 15 minutes, until the sauce has thickened up nicely. Top with grated Parmesan, feta, or goat's cheese, and enjoy!

Madeleine Hughes is a graduate of Le Cordon Bleu in Paris, now private chef and caterer in the Bay of Plenty @themadeleineproject