Spiced Citrus Baby Kale

• 1 tablespoon unsalted butter
• 1 tablespoon extra-virgin olive oil
• 1 large shallot, minced
• Juice of 1 orange plus 1 teaspoon of zest (about 1/3 cup juice)
• Juice of 1/2 medium lemon (about 1 tablespoon)
• Two 5-ounce packages fresh baby kale
• Kosher salt and freshly ground black pepper
• 1/4 teaspoon ground coriander
• 1/4 teaspoon crushed red pepper flakes

1. Melt the butter with the oil in a large deep skillet or Dutch oven over medium heat.
2. Add the shallots and cook, stirring frequently, until softened, about 3 minutes.
3. Add the orange juice and lemon juice and cook until reduced by half, about 3 minutes.
4. Add the kale in batches, tossing with tongs until it begins to wilt, then adding more; continue until all the kale is wilted, 4 to 6 minutes.
5. Add the orange zest, 3/4 teaspoon salt, a few grinds of black pepper, coriander and red pepper flakes and toss to combine.
6. Transfer the kale with tongs to a serving bowl or platter and serve warm.

unsalted butter, extravirgin olive oil, shallot, orange plus, lemon, fresh baby kale, kosher salt, ground coriander, red pepper

Taken from www.foodnetwork.com/recipes/food-network-kitchens/spiced-citrus-baby-kale.html (may not work)