Remove the cardamom seeds from the pods. Discard the pods.

Add the cardamom seeds and the pecans to a blender or food processor and blend until pecans form a loose, dusty butter. Set aside.

Add coconut oil to a large skillet over medium high heat. When it’s melted, add garlic, shallots, and ginger. Sauté until fragrant. Stir often. About 2 minutes.

Add half the kale and the sea salt to the pan. Stir until the kale cooks down and there is room to add the rest of the kale.

Reduce temperature to low heat and add the coconut cream and the pecan and cardamom mixture. Stir to combine. Cook until the coconut cream is warmed through. You can add additional salt to taste and ground black pepper or pink pepper, too, if tolerated.*