Asian-Style Kale - cooking recipe

Ingredients

3/4 lb kale
2 teaspoons sesame oil
1 shallot, minced
2 garlic cloves, minced
1/4 cup scallion, minced (both white and light green parts)
1 teaspoon gingerroot, finely grated
1 tablespoon soy sauce
1 tablespoon sesame seeds, toasted, for garnish

Preparation

Set a lidded 6 - 8 quart saucepan of water, salted with 2 T salt, on stove to boil.
Wash the kale thoroughly to remove all grit. Discard the tough ribs, and coarsely chop the kale leaves.
Plunge the kale into boiling water and cook for 3 to 4 minutes & then drain.
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.
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.