Ingredients

• 1 tablespoon unsalted butter
• 1 tablespoon extra-virgin olive oil
• 1 large shallot, minced
• Juice of 1 orange plus 1 teaspoon of zest (about 1/3 cup juice)
• Juice of 1/2 medium lemon (about 1 tablespoon)
• Two 5-ounce packages fresh baby kale
• Kosher salt and freshly ground black pepper
• 1/4 teaspoon ground coriander
• 1/4 teaspoon crushed red pepper flakes

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Instructions

1. Melt the butter with the oil in a large deep skillet or Dutch oven over medium heat. Add the shallots and cook, stirring frequently, until softened, about 3 minutes. Add the orange juice and lemon juice and cook until reduced by half, about 3 minutes. Add the kale in batches, tossing with tongs until it begins to wilt, then adding more; continue until all the kale is wilted, 4 to 6 minutes. Add the orange zest, 3/4 teaspoon salt, a few grinds of black pepper, coriander and red pepper flakes and toss to combine. Transfer the kale with tongs to a serving bowl or platter and serve warm.