Sesame oil will become bitter if it gets too hot, so cook over gentle heat.
Ingredients
2 bunches Tuscan kale, ribs and stems removed, leaves torn
2 tablespoons olive oil
2 teaspoons toasted sesame oil
Kosher salt, freshly ground pepper
Directions
Rinse kale; shake dry, leaving some water clinging. Heat olive and sesame oils in a large skillet over medium heat. Add kale; season with salt and pepper. Reduce heat to medium-low, cover, and cook, tossing occasionally, until just tender, 7–10 minutes.
DO AHEAD: Kale can be made 5 days ahead. Cover and chill.
