Leaves of kale are boiled until crisp-tender and then finished with bacon fat and crushed peanuts.
1-1/2 pounds kale
1/2 cup unsalted peanuts
3 tablespoons bacon fat
Salt and freshly ground black pepper
1. Prepare the kale, then submerge it in a large pot of boiling, salted water. Cook, uncovered, at a gentle bubble for 5 minutes or until the leaves are crisp-tender. Drain in a colander set under cold running water. Shake gently to remove as much water as possible. Chop the kale coarsely and set aside.
2. Scatter the peanuts between 2 sheets of waxed paper and crush them with a rolling pin.
3. Melt the bacon fat in a large skillet. Add the chopped kale and toss to coat evenly. Stir over medium heat for 2 minutes or until glossy. Season with salt and pepper and sprinkle on the peanuts. Continue stirring over medium heat until warmed through, then serve at once.