Cut the carrots in half lengthwise and then cut each half in half-inch chunks.

Heat the oil in a skillet and sauté the shallots a few minutes.

Then add the carrots and continue to sauté until the shallots are transparent and the carrots begin to brown.

Add the garlic and continue cooking for about 1 minute.

Transfer the mixture to a 4-6 quart slow cooker.

Add the peas, vegetable stock and pepper.

Cook on low for 5-6 hours.

A half hour before serving, remove the stems from the kale and chop into bite-sized pieces.

Cook kale in a pot of boiling water for about 5 minutes until the greens are tender but still bright green.

Drain the greens and stir them into the pot of peas. (Or simply serve the beans over top of the kale.)