Carrots and kale with ginger

• 8 large carrots (about 2 lbs), peeled
• 1/4cup vegetable oil
• 2 T. honey or brown sugar
• 2 cloves garlic, finely chopped
• 2 teaspoons finely grated fresh ginger
• 1 teaspoon finely grated lemon zest; plus 1 tbsp lemon juice
• salt and pepper
• 4 large kale leaves, tough stems removed and leaves thinly sliced (double this is fine)

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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.