In a large saute pan, heat coconut oil over medium-high heat.
Cook shallots and garlic until they start to turn tender. About 1 minute.
Add kale and continue to cook. About 3-4 minutes.
Add chicken broth and cover pan, kale will wilt and liquid will be gone from pan. About 1-2 minutes.
Season to taste with salt and pepper.
Removed pan from stove and allow to cool. About 5-7 minutes.
Place mixture in food processor, pulse 3 to 5 times and set aside. Keep a careful eye on food processor to get desired texture you want for dip.
Combine kale mixture with remaining ingredients in a large mixing bowl.
Stir together until dip is well combined.
Season with salt and pepper to taste.
Cover bowl and refrigerate.