2 Tbsp bacon grease or butter
6 cloves of garlic
bunch of fresh kale
Rinse kale, remove ribs, and tear into chip-sized pieces.
Melt grease in cast iron
skillet at medium to medium-high heat. Chop garlic and saute in hot
grease for about a minute, until starting to turn golden
as much kale into pan as will fit, and use tongs to lift and turn the
kale, coating it in the grease as it starts to cook down. When it cooks
down enough, add another layer of kale and do the same. Just keep
turning it as it wilts and adding more to the pan.
Cook kale a
few more minutes until desired tenderness. Then squeeze the lime juice
right into the pan, salt and pepper to taste, and mix thoroughly. Serve
immediately and enjoy!