Kale

This is a basic "Southern style" kale, which seemed appropriate for fried chicken. It doesn't really even require a recipe, but here it is:

One bunch of kale, Swiss chard, collard greens, or other suitable greens.

Wash the kale thoroughly. Remove stems. Tear into reasonably sized pieces.

Heat a sauté pan over medium-high heat. Add oil. A reasonable choice would be olive oil, however, I used rendered duck fat for extra deliciousness.

Sauté the kale until it wilts, then add a splash of red wine vinegar, salt, and pepper. Serve.