Clean, wash and chop the cavolo Nero, clean, wash and half the really large Brussels sprouts.
In a pan, bring water to boil and add the Brussels sprouts. Boil for about 4 minutes. Set aside.
Place a deep frying pan/wok style on medium fire. Add the coconut oil along with the tiny chopped chicken and bacon/gammon/sausages. Cook for 5 minutes.
Add all the remaining ingredients apart from the cavolo Nero leaves and the tomatoes, so, sprinkle some salt to taste, grind some pepper, the curry powder, chilli flakes, chopped garlic, chickpeas and cook for a further 3 min tossing occasionally.
Add the shredded cavolo Nero leaves and the halved tomatoes and cook for 3-4 min giving it a little tossing every now and again. You can cook for slightly longer but I like my leaves crunchy.
Remove from heat when ready and serve as soon as, so.... hot ?