Creamed Kale

1 Heat cooking oil / butter / ghee in dutch oven or large stock pot over medium heat.
2 Once metled, add garlic and shallot to pot.
3 Cook until tender, making sure not to burn!
4 Add chicken stock, raise heat to medium-high and let liquid reduce by half.
5 Once reduced, add allspice and coconut milk.
6 Add kale and stir to coat.
7 Continue to cook kale for another 10 to 15 minutes, stirring every few minutes.
8 Salt and pepper to taste.