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Place a large saucepan filled with plenty of salted water on a high heat. Once boiling, add the broccoli and blanch for 90 seconds. Use a slotted spoon to remove the broccoli, then refresh under plenty of cold water and dry well.
Keep the water on the boil and add the kale. Blanch for 30 seconds, then drain and refresh. Squeeze out as much water from the kale as you can with a clean tea towel, and set aside.
Put the oil into a large saute pan and place on a high heat. Add the garlic and cumin seeds and fry for about 2 minutes, stirring a few times, until the garlic is golden – brown.
Use a slotted spoon to remove the garlic and set aside. Add the kale to the oil – take care, it might spit at the beginning – and fry for 3-4 minutes, until the leaves start to crisp.
Add the broccoli, half the chilli flakes and ¼ tsp of salt. Stir through for a minute, then transfer to a large plate of dish. Gently mix through the mint and drizzle over the lime juice. Serve with the remaining chilli flakes and the crisp garlic sprinkled on top.