In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat until shimmering. Add 3 large smashed and minced garlic cloves along with 1 teaspoon of chili flakes. Sauté for about 1 minute, or until the garlic is just softened and fragrant.

Gradually add the roughly chopped kale to the skillet in batches, allowing each batch to wilt fully before adding more. Stir for about 2-3 minutes until the kale is tender and vibrant green. Once wilted, transfer the kale to a bowl and set aside for now.

In the same skillet, pour in ½ cup of low-sodium vegetable broth and bring it to a gentle simmer. Next, add the drained and rinsed cannellini beans, cooking for about 5 minutes until they are warmed through.

Return the wilted kale to the skillet and mix it with the beans and broth. Stir in ⅓ cup of roughly chopped Castelvetrano olives, allowing the flavors to meld together. Cook for another minute.

Gently add 1 tin of King Oscar's Royal Selection Brisling sardines along with their oil into the skillet, followed by 2 tablespoons of fresh-squeezed lemon juice and 1 teaspoon of lemon zest. Carefully stir to combine.

Season the dish with sea salt and cracked black pepper to taste, giving it a final stir. Serve warm, ideally with toasted baguette slices.