Serves 4 – 6
2 tablespoons sesame oil, divided
2 tablespoons minced ginger
2 tablespoons minced garlic
1 large bunch kale, stemmed and cut into “ribbons” (chiffonade)
2 tablespoons tamari (or soy sauce)
2 tablespoons sesame seeds
1. In a large pan, heat 2 teaspoons sesame oil over medium heat. Add the garlic and gently saute for 1 minute, or until fragrant. Add remaining oil and add the kale and tamari. Gently mix in pan to coat the kale with tamari and oil.
2. Cover and reduce heat to low, and let cook for about 5 minutes, or until the kale is wilted.
3. Remove cover and let cook 1 minute more to evaporate any excess moisture.
4. Remove pan from heat. Taste and add more sesame oil and tamari if needed. Garnish with sesame seeds.