Ingredients
- 2 large bunches kale, chard or spring greens, stems removed and leaves roughly chopped
- 2 tablespoons solid cooking fat
- 1 teaspoon sea salt
How to Make It
- Wash and dry the greens thoroughly, making sure they are not too wet before cooking.
- Heat the cooking fat in a large frying pan on medium heat. When the fat has melted and the pan is hot, add the greens in batches, stirring as they cook. It’s OK if they don’t all fit in the pan at once—just keep adding more of the raw pieces as the others cook down. Add the salt and cook for about 15 minutes, stirring, or until tender. Serve warm.