3 Shallots, thinly sliced
1 TBL Coconut Oil
1 TBL Curry Powder
1 TBL Agave Nectar
1 tsp. fresh lemon juice
½ bunch Kale (about 4 oz) stems removed and chopped into large pieces
2 TBL Tamari or Nama Shoyu
2 TBL Water

Heat oil over medium heat, add shallots and sauté until dark brown and caramelized, about 20 minutes. Stir in curry powder, agave and lemon juice.  Add kale, soy sauce and water. Cover and steam for 5 minutes, stirring occasionally until kale is still chewy but tender. Do not overcook.   Provided by www.karmachow.com