In a large skillet over medium-high heat, heat the oil or ghee. Add the shallot and sauté until lightly golden, 2 to 3 minutes. Add the mushrooms and cook, stirring, until they have softened, about 3 minutes. Stir in the kale and season the veggies with salt. Sauté for another few minutes until the kale is wilted and the mushrooms have released most of their liquid. Add the garlic, paprika, and arrowroot starch and stir to incorporate. Stir in the wine and broth and cook until most of the alcohol has evaporated, about 2 minutes. Remove from the heat, and stir in the sour cream or coconut cream and half the chives.