Blanching kale, then searing it in a hot skillet gives the leaves a bittersweet, slightly smoky flavor. Garlic, chilies and lime add kick, and a generous amount of coconut oil gives it the richness we want in a holiday side. We preferred a cast-iron skillet for this recipe, but a large skillet of any material will work; charring the kale may leave the pan with residue that will require a bit of elbow grease to clean up. The kale can be blanched, then squeezed dry and refrigerated in a zip-close bag for up to two days.