Bring a large pot of salted water to a boil. Add the carrots and kale
and cook until the carrots soften slightly and the kale turns bright
green, 3 to 4 minutes. Drain well and set aside.
Heat the oil or water 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.
