Instructions

• Rinse the kale thoroughly under cold water. Shake off excess water, then fold each leaf in half lengthwise along the stem and cut or rip the leaves away from the stems. Discard the stems and roughly chop the leaves.
• Mince the garlic.
• Place a large stockpot over medium heat. Add the butter, honey, and the minced garlic to the pot. Cook, stirring, until the butter is melted and the garlic is fragrant (about 1 minute).
• Add all the chopped kale to the pot (it will heap up but will wilt). Season with salt and pepper to taste. Cover the pot and cook for 5 minutes.
• Uncover and stir the kale to help it wilt evenly. Cover again and cook an additional 3–5 minutes, or until the kale is tender and fully wilted.
• Remove from heat, stir in the sesame seeds, taste and adjust salt and pepper if needed, and serve warm.