A couple of years ago, we had a visitor who said he didn’t normally like vegetables, but he loved mine. I laughed and told him my secret was lard; I stir-fry many of our fresh vegetables in it.
- 3 tablespoons lard
- 1 pound chopped kale, fresh or frozen
- Salt, to taste
- In a large skillet, melt lard over medium-high heat.
- Add kale, and cook and toss until wilted and bright green.
- Salt before serving, if desired.