Strip the leaves of kale from the rib and stem. Roughly tear the leaves, then wash them. Dry the leaves well. If your kale is still wet, it won't get crispy and will spatter when it hits the oil in the pan.
Heat a large, heavy (ideally cast iron) pan over high heat. When the pan is hot, add the oil to the pan.
Add as much of the kale as will comfortably fit in the pan, without shoving it all in if it's too much, wait to add the rest. Adding the raw kale in batches will ensure it is extra crispy, instead of just steaming and cooking down. Add a generous pinch of salt and black pepper.
Use a pair of tongs to turn the kale in the pan to wilt sightly. After about 30 seconds to a minute, when the kale reduces, add more raw kale and continue until all of the kale is in the pan. Don't move it around a ton, to get it really crispy.
Cook until the kale is tender, with crispy brown patches here and there. Move the leaves around in the pan with the tongs until they are charred and crisp in places (mostly around the edges) but there are still lots of bright green and tender spots. This should take about 5-8 minutes, or so.
Taste and add more salt, if needed. Serve immediately.
Add fresh garlic at the end or a squeeze of lemon and a pinch of crushed red pepper flakes, if desired. It's also delicious with a generous sprinkle of Everything Bagel Spice Blend.
Notes
I also LOVE rendered bacon fat, lard or other animal fats, for extra flavor.