Kale with Seaweed, Sesame and Ginger

Ingredients

• 1/2 cup dried arame sea vegetables, food-grade seaweed
• 3 Tbsp vegetable oil
• 1 teaspoons dark sesame oil
• 1 Tbsp peeled and minced ginger
• 1 bunch kale
• 1 Tbsp minced garlic
• 1 Tbsp soy sauce
• 1 Tbsp Toasted sesame seeds

Directions

1. Rinse the seaweed well, then cover it with water and leave it to soak for 5-7 minutes.
2. Drain the seaweed and transfer it to a large bowl. Stir in 1 teaspoon of dark sesame oil and the minced ginger. Clean the kale by soaking it in water to release any grit, then rinse it thoroughly. Cut it crosswise into 1-inch by 2-inch pieces.
3. Set a large covered skillet over medium heat, leaving it uncovered, and warm 1 Tbsp of vegetable oil. Add the garlic and cook it gently for 1 minute, just until it smells fragrant. Stir in the seaweed and ginger, and cook gently for 1 minute. Scoop the seaweed, ginger and garlic back into the bowl and set it aside.
4. Pour another 1 Tbsp oil into the skillet. Once it is hot, add the chopped kale, then add 1 Tbsp soy sauce. Toss everything gently in the pan so the kale gets coated with the oil and soy sauce. Cover the skillet, reduce the heat to low, and cook for 5-10 minutes, until the kale has wilted and is tender enough to eat easily, but not cooked into mush.
5. Take off the cover and cook for 1 minute more so any extra moisture can evaporate. Remove the skillet from the heat.
6. Combine the kale with the seaweed and ginger mixture. Add more dark sesame oil and soy sauce to taste, then finish with toasted sesame seeds.