14 bunches kale (curly green, curly red of black/dino variety)
Coconut oil - about 1/2 kg (1 lb)
Himalayan sea salt, to taste
Ground black pepper, to taste
Chop kale into 2” slices.
Heat a large skillet over medium heat. Add enough coconut oil, so that when it melts, it’s approximately 1/8” deep.
Add as much kale as your pan will hold.
Turn the kale with tongs to coat all the pieces with the hot oil.
Sautée, turning the kale often, to ensure even cooking.
Cook just until wilted and still bright in colour.
Add salt and pepper to taste and stir