Reduce heat to medium. Add the kale to the skillet and season with salt and pepper, to taste. Sauté, tossing, until kale is warm and deep green in color, but not yet wilted, about 2-3 minutes. Add the garlic and roasted red peppers. Continue to sauté until fragrant, an additional 30 seconds to 1 minute. Taste and adjust for seasoning.
Serves: 6 as a side salad; 3 as an entree
*I used prewashed, de-stemmed, bagged Kale. This can be found along with the other bagged lettuce in your produce isle. If you are using the heads of kale, you will need about 2 large bunches.
*I never discard my bacon drippings. I place mine in a container with a tight fitting lid and keep it stored in the refrigerator. Use it in place of butter or oil when sautéing for additional flavor.