Loosely chop onion and jalapeno. If you like an extra kick, leave in seeds.

Mince garlic.

Add olive oil to large skillet and turn on medium heat.

Add onions, garlic, and jalapeno to skillet.

Next, loosely chop cabbage and carrots.

Once onions are starting to brown, add carrots, cabbage and broth.

Debone kale, tear leaves into small pieces and add to pan.

Salt and pepper to taste. May add more oil or broth if needed. There should be enough liquid in pan to keep mixture moist.

Cook covered until carrots are tender.