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