Pan roasted Kale with chili:

• 1 Fresno chili, sliced on a bias 1/4” thick
• 1 cipolline onion, sliced 1/4” thick
• 1.5 cups chopped kale
• 1 tablespoon bacon grease

Heat your fat in a sauté pan on medium-high. Add your chili’s and onions and cook until lightly caramelized, tossing often. Turn up the heat and add your kale. You want to keep this food moving in the pan to prevent the onions and pepper from burning. Once your kale is nice and crunchy, remove from heat. Serve immediately.