Using a vegetable peeler, slice the carrots into long, thin ribbons.
In a large skillet, heat the oil over medium heat.Add the garlic, ginger, lemon zest and 1/2 tsp. salt. Cook, stirring, for 1 minute. Add the carrots, kale and 1/2 cup water and cook, stirring or turning with tongs, until softened, about 10 minutes. Stir in the lemon juice and honey/sugar and season with salt and pepper.