Kale with Shrimp & Creamy Tarragon Sauce

• Crumble half of the stock cube into the boiling water and add the kale. Boil for 5 - 6 minutes, then drain and set aside in a colander.
• Add the shrimp and Italian herbs to the pan with the vegetables, then fry for 1 minute, stirring continuously.
• Add the cream and the rest of the stock cube, then cook for 2 - 3 minutes.
• In the meantime, finely chop the tarragon and add to the sauce.

• Heat a drizzle of olive oil in a frying pan over high heat and fry the capers for 2 - 3 minutes, or until crispy.
• Cut the lemon into wedges.
• Grate half of the Parmigiano Reggiano into the sauce.
• Squeeze a lemon wedge into the sauce and season with salt and pepper to taste (see Tip).

Tip: use more lemon if preferred.