Asian-Style Kale

Directions

1. 1
   Set a lidded 6 - 8 quart saucepan of water, salted with 2 T salt, on stove to boil.
2. 2
   Wash the kale thoroughly to remove all grit. Discard the tough ribs, and coarsely chop the kale leaves.
3. 3
   Plunge the kale into boiling water and cook for 3 to 4 minutes & then drain.
4. 4
   In a large skillet or heavy wok, heat the sesame oil over medium heat. Add the shallot, garlic, scallions and ginger root and cook for about 1 minute to release the aromas.
5. 5
   Add the kale a bunch at a time and cook 3 to 4 minutes, or until the leaves have softened a bit but the kale retains its shape. Remove from heat and add the soy sauce. Divide among individual plates, sprinkle with toasted sesame seeds, if using, and serve hot.