Directions

1. Place carrotts and kale in a large pot of boiling salted water and cook until vegetables soften slightly and kale turns bright green. About 3-4 minutes. Drain well and set aside.

2. Heat the olive oil in a large skillet over medium heat. Add the carrots and kale along with the remaining ingredients. Bring to a simmer, then reduce the heat to low and cook, stirring occasionally, until all the liquid evaporates, about 10 minutes. Serve hot.