Korean Seasoned Kale (Kale Namul)

Wash kale and remove stems. (This is easily done by holding the stem firmly with one hand and tearing the crinkly lobes of the leaves off the stem.) Cut any large pieces so that the kale is in 1- to 2-inch size pieces. Since the kale is so crinkly, you will probably end up with a volume of about 16 cups.

Bring a large stockpot of water to a boil, then add the kale. Stir to submerge the kale, and return water to a boil, then cook about 4 minutes more until kale is tender and has lost its “raw” flavor but is still bright green.

Drain kale in a colander and rinse with cold water to stop the cooking process. Gently squeeze the kale to remove as much water as possible, then fluff up the kale with your fingers to loosen the pieces from each other.

Place the kale in a bowl and sprinkle all of the remaining ingredients, except for the sesame seeds, over the kale. Toss with your hands to thoroughly mix the ingredients, and season with salt to taste. Transfer to a serving dish and sprinkle with sesame seeds for garnish, serving the kale namul cool or at room temperature.