Kale with Seaweed, Sesame and Ginger

1. Stage

Prepare the seaweed: Rinse the seaweed in water and let soak, covered in water for 5-7 minutes. Drain seaweed and place in a large bowl. Add 1 teaspoon of dark sesame oil and the minced ginger.

2. Stage

Prepare kale: by soaking in water to loosen any dirt, rinsing thoroughly. Chop cross-wise into 1-inch by 2-inch pieces.

3. Stage

Sauté garlic, then seaweed and ginger: In a large covered skillet, uncover and heat 1 Tbsp of vegetable oil on medium heat. Add garlic and gently sauté for one minute, until fragrant. Add the seaweed and ginger, gently cook for 1 minute. Remove seaweed/ginger/garlic from pan back to the bowl and set aside.

4. Stage

Sauté kale: Add another 1 Tbsp oil to the skillet. When the oil is hot, add the chopped kale. Add 1 Tbsp soy sauce. Gently mix in the pan to coat the kale with the oil and soy sauce. Cover; lower heat to low; let cook for 5-10 minutes or until kale is wilted - soft enough to eat easily, but not so soft as to be mushy. Remove cover and let cook a minute more to evaporate any excess moisture. Remove from heat.

5. Stage

Mix in the kale with the seaweed ginger mixture: Add more dark sesame oil and soy sauce to taste. Garnish with toasted sesame seeds. Links: All about kale from The World's Healthiest Foods