1 tablespoon lard
5 slices smoked streaky bacon
1 onion, finely chopped
500 g kale or spring greens, chopped
salt and pepper to taste
Fry bacon in lard until nearly crispy and fat is rendered. Fry onion in bacon fat until soft and translucent. Add kale to pan, one handful at a time and fry until it has given up water and fat, onions and bacon cling to leaves. Add salt and pepper to taste (bacon will probably make it plenty salty).