1 bunch curly or dino kale
salt and pepper
Remove leaves from the stem with scissors, a knife or have kids do it with their little hands. Roll up each leaf and ‘chiffionade’ the kale (slicing cross-wise) to produce long strips.
Coat the bottom of a cast iron with oil and heat until smoking. Cook in batches by dropping a handful of kale strips into the pan. Add salt and pepper. Keep kale moving over the heat until crisp and fluffy--about 5 minutes.
Remove with tongs and drain on paper bag. Place small bird’s nest of kale strips on each plate and gently top with a fried egg.