12 ounces kale, (1 bunch), stems and tough ribs removed
2 teaspoons vegetable oil
2 teaspoons sesame oil
1 tablespoon fresh ginger, chopped
2 cloves garlic, thinly sliced
1 tablespoon soy sauce, low sodium
1 teaspoon toasted sesame seeds, optional
Rinse kale and shake to remove excess water, leaving only what
clings to the leaves; set aside.
In a wok or large deep skillet, combine both oils over high heat.
When hot but not smoking, add the ginger; cook for 10 seconds.
Add the kale and garlic, turning constantly with a large metal
spoon or spatula. When kale begins to wilt (about 2 minutes), add
soy sauce and cook, tossing, 1 minute longer. Transfer to a serving
dish and top with sesame seeds, if desire4d.