Eggs and Kale Fried in Chicken Fat

1. Sauté the Kale

Heat a large skillet over medium heat and add 1 tablespoon of chicken fat. Once the fat melts and begins to shimmer, toss in half a bunch of torn Tuscan kale. Season the kale with a pinch of kosher salt and a few cracks of black pepper. Let the kale sizzle and sauté for about 4 minutes, stirring occasionally, until the edges crisp up.

2. Fry the Eggs

In the same skillet, add the remaining 3 tablespoons of chicken fat. Carefully crack four large eggs into the skillet, ensuring they have enough space to fry evenly. Sprinkle them with kosher salt and black pepper. Allow the eggs to fry for about 3 minutes, or until the whites are set and the edges are golden brown, while the yolks remain runny.

3. Prepare the Yogurt (Optional)

If using yogurt, spoon ½ cup onto two plates and season it lightly with salt and pepper. This step is optional but adds a tangy contrast to the rich eggs and kale.

4. Assemble and Serve

To assemble, place the sautéed kale on each plate alongside the yogurt. Use a spatula to gently lift the fried eggs from the skillet and place them atop the kale. Finish with a sprinkle of flaky sea salt for texture. Serve immediately with your choice of toast or any breakfast carbs, and a dash of your favorite hot sauce for an added kick.