Marco Polo Kale

• 1 bunch black italian kale (about 1 pound)
• 1 tablespoon safflower oil
• 2 large shallots, minced
• 1 -2 tablespoon ginger, peeled and minced (1 inch piece)
• 14 cup white wine
• 1 teaspoon orange zest
• 1 large carrot, peeled and shredded
• salt & freshly ground black pepper

1. Wash kale and pull leaves from stems.
2. Roughly chop into large bite-sized pieces.
3. Heat safflower oil in a large skillet with a tight-fitting lid over medium-high heat.
4. Add shallot, ginger and kale; stir frequently until kale is bright green, about 2 minutes.
5. Add wine and orange zest.
6. Cover and cook for 1 1/2 minutes, or until kale is crisp-tender.
7. Remove lid and stir in carrots.
8. Season to taste with salt and pepper.

black italian kale, safflower oil, shallots, ginger, white wine, orange zest, carrot, salt

Taken from www.food.com/recipe/marco-polo-kale-297742 (may not work)