This Asian-style sesame kale dish is a great way to eat this healthy green, and it’s super simple to make. Because it is chopped and shredded, the kale doesn’t need to be blanched. Just... throw it into the oil and sauté. If you’re worried about your salt intake, use low sodium soy sauce.
Heat the sesame oil in a medium skillet with the garlic. Cook for 3 minutes until just turning golden. Stir in the grated ginger, cook 1 minute.
Add the kale, and cook stirring occasionally for 5 minutes. Add the soy sauce and sesame seeds. Taste for seasoning, adding more salt if necessary. Serve warm or at room temperature.
Here’s how to dry toast sesame seeds: It’s very easy as long as you keep an eye on them. Take a small heavy skillet, I like cast iron for this, and heat it up over a medium high flame. You don’t need any oil – there’s enough in the seeds themselves. When it is hot, add the sesame seeds and shake the pan to evenly distribute them. Toast the sesame, shaking the pan from time to time to move the seeds around. You mustn’t leave them alone for too long – they can burn if you turn your back. Use your nose to help you know what’s going on too. As they near the perfect point, the seeds will smell warm and toasty. Burning, well that’s a more acrid, smoky aroma! The sesame is ready when the seeds are mostly a very pale gold. Tip them immediately into a bowl until you need them.