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

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Instructions

1. 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.
2. DO AHEAD: Kale can be made 5 days ahead. Cover and chill.