Kale with Ginger and Garlic

(serves 4 as side dish)

1 lb. kale (or chard or collards), stemmed and chopped coarsely

2 tbsp. olive oil

1 tbsp. freshly minced ginger

1 tbsp. freshly minced garlic

¼ cup toasted sesame seeds

ume plum vinegar (or other vinegars of your choice) or lemon wedges

Cut kale into large pieces and blanch lightly. Saute ginger and garlic in olive oil over medium heat until fragrant, about two minutes. Add blanched kale and stir to coat. Cover and cook for 3-5 minutes, until kale is soft. Top with toasted sesame seeds and serve immediately with ume plum vinegar or lemon wedges.