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Heat the oil in a large lidded frying pan over a medium heat. When the oil shimmers, add the chilli and lardons and fry for 1 minute.
Turn the heat up to medium–high, add the kale and press the leaves down so they sear. Cook for about 1 minute until lightly browned.
Add a splash of water, lower the heat to medium and cover with a lid for a few minutes. Cook for just 1–2 minutes to keep the leaves bright with a little bite (cook longer if you prefer softer kale).
Add the vinegar, sugar or honey, almonds and a good pinch of salt. Cook for 1 minute to make sure everything is well combined and the initial sharpness has mellowed from the vinegar.
Serve immediately.