This richly-hued, intensely flavorful kale is a customer favorite at the WIlly Street Co-op's Deli.
|1⁄4 c||sesame seeds|
|1 bn||kale (stems removed)|
|3 T||sesame oil (plus 1 1/2 teaspoons)|
|5 clv||garlic (minced)|
Preheat the oven to 350˚F. Spread the seasme seeds out on a rimmed baking sheet and cook for 8-10 minutes, shaking the pan a few times during the cooking time, until fragrant and light golden brown. Transfer to a small bowl and set aside.
Submerge the kale in cool water and swish it around to dislodge any dirt. Lift it out of the water, pat it dry, and tear into large pieces. Set in a steamer over simmering water and cover. Steam for 2-3 minutes, until bright green. Transfer to a large bowl and set aside.
Heat the seame oil in a small skillet over medium heat, and sauté the garlic for 1-2 minutes, until fragrant and golden. Drizzle the oil over the kale. Add the toasted sesame seeds and the tamari. Toss well to coat, and serve.