1 large bunch kale
1 tbsp sesame seeds
1 tbsp sesame oil
1 small shallot, minced
1-2 garlic cloves, minced
2 scallions, white and light green parts, minced
1 tsp finely grated fresh ginger
1 tbsp soy sauce
- Tear the kale leaves from the tough ribs, wash and drain them thoroughly, and chop them coarsely. Discard the ribs.
- Place the sesame seeds in a small skillet over medium heat; stir constantly for a minute or two to toast them. Take the skillet off the heat as soon as the seeds begin to color because they burn quickly.
- Heat the oil in a large skillet or wok over medium heat; add the shallot, garlic, scallions, and ginger and cook, stirring, for about 1 minute. Add the kale and cook, tossing 3-4 minutes, until just softened-- the leaves should retain some shape.
- Remove the pan from the heat and toss the kale with the soy sauce, then sprinkle with sesame seeds and serve.