|1||tablespoon canola oil|
|3||cloves garlic, sliced|
|1||piece (1 inch) ginger, chopped|
|3||bunches kale, stemmed and coarsely chopped|
|1/4||cup soy sauce|
|2||tablespoons sesame seeds|
|Salt and pepper, to taste|
1. In a large skillet over medium-high heat, heat the oil. Add the garlic and ginger. Cook, stirring, for 1 minute.
2. Stir in the kale and cook, stirring, for 1 minute. Add water. Cover and cook for 4 minutes.
3. In a small bowl, whisk together sherry, soy sauce, and cornstarch.
4. Stir the cornstarch mixture into the pan. Cook for 2 minutes, or until the sauce boils and thickens. Sprinkle with sesame seeds. Add salt and pepper.
Karoline Boehm Goodnick