Eggs and Kale Fried in Chicken Fat

1. Fry the Kale

Heat 1 tablespoon of chicken fat in a large skillet over medium-high heat. Add the Tuscan kale, sprinkle with a pinch of kosher salt and freshly ground black pepper. Stir occasionally, allowing the kale to crisp for about 4 minutes, then transfer to a plate.

2. Fry the Eggs

In the same skillet, add the remaining 3 tablespoons of chicken fat. Crack in the 4 large eggs, and cook for about 3 minutes until the edges are crispy and the yolks are still runny.

3. Serve with Yogurt and Hot Sauce

If using yogurt, spoon about ½ cup onto your serving plates. Arrange the crispy kale and fried eggs on each plate. Sprinkle with flaky sea salt and finish with a few dashes of your favorite hot sauce.