Sauteed Kale

Cooking Instructions

Pile the kale in a large kettle. Cover and cook over low heat in the water that clings to the leaves after washing, just until the kale collapses, or wilts, and is tender, 4 to 5 minutes. Drain well in a colander, pressing out any excess water.

Heat the sesame oil with the olive oil in a large heavy skillet over medium heat. Stir in the garlic and cook, stirring, for about 10 seconds. Add the drained kale. Cook the kale, tossing with a fork, until cooked through, 3 to 4 minutes. Season well with salt and pepper. Serve very hot, sprinkled with sesame seeds.