Remove stems from kale.
Lay leaves on top of one another and roll like a cigar. Slice “cigar” so that kale forms roughly 1/2 inch strips.
Dice bacon into small cubes.
Cook bacon in cast iron skillet until crispy.
Add kale and toss lightly for about 3 minutes, until cooked through.
Serve immediately sprinkled with lime juice. Add salt and pepper to taste.