Wash the kale thoroughly and strip the greens from the hard stem. Discard the stem and roughly chop the kale. Set aside.
Heat the coconut oil, butter, or lard in a 12 inch cast iron pan over medium heat. When the fat is melted and hot, sauté your leeks and mushrooms for 5-6 minutes, until they start to release their juices. Toss in the kale and sauté for 4-5 minutes, or until the kale is softened and just starting to brown. Season the veggies with Himalayan sea salt (smoked sea salt is awesome!) and fresh ground pepper to taste, stir in well. Turn the heat down to just over low heat, and spread the mixture evenly over the bottom of the pan.
Make 8 “pockets” in your veggie mixture, evenly spacing them around the pan. Break an egg into each pocket. Cover the pan and cook for 5-7 minutes until the eggs are cooked to your liking (less time for runny yolks, more time for yolks to be cooked through). Remove from heat, and carefully scoop out onto plates. Top with fresh Parmesan shavings if desired. Enjoy!