2 bunches Tuscan kale, thick stems removed and leaves roughly chopped, rinsed and still a little wet
1 tbsp soy sauce
1 tbsp sesame seeds pinch Korean red pepper flakes (optional)
Heat oils over medium heat. Add garlic and ginger and saute for 1 minute. Add chopped kale and saute until warmed through and beginning to wilt, about 2-3 minutes. Add soy sauce, sesame seeds and Korean red pepper flakes. Stir to incorporate. Serve warm or at room temperature.
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