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Sautéed Tuscan Kale
from the kitchen of Sharmagne Leland-St. John

3 tablespoons of bacon grease
½ bag organic Tuscan kale
Lowrey’s seasoned salt
Lowrey’s seasoned pepper

In a skillet render the bacon grease. Add the kale.
Toss until well coated. Sauté quickly over a medium
heat. Add the seasoned salt and pepper to taste. Do
not overcook. This should be crunchy . Serve as a
side dish.



 

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