1 Tbs. minced ginger root
1 tsp. soy sauce
1/2 Tbs. safflower oil
1/4 cup water
1/4 lb. kale, chopped
1 tsp. toasted sesame seeds (optional)
In a medium skillet, cook the ginger root in oil, stirring over medium heat for 1 minute. Add the kale and turn heat up to medium high. Add the soy sauce and water. Then stir-fry until the kale is wilted, but still slightly crunchy (about 3 minutes). Sprinkle with sesame seeds. Serve warm or cold.
(from Vegetarian Times Complete Cookbook)