Tear kale into large pieces. Cook kale in 2 Tablespoons bacon drippings in a large heavy pan until kale is done to yourtaste and moisture is cooked away. (about 6-10 minutes)
Saute the walnuts in 1 Tablespoon bacon fat in a small skillet over medium heat, stirring occasionally, until crisp, about 5 minutes. Stir in red pepper flakes and cook, stirring about 1 minute. Add balsamic glaze and cook about one minute more until walnuts are glazed.
Add walnut mixture and bacon bits to kale and add salt and pepper to taste and
I served with cornbread to which I added shredded zucchini and La Vaquita Savadorian style cheese.The bacon fat and cornbread are in keeping with the southern style of preparing greens.