1. Place all ingredient except water into a large mixing bowl, and marinate for about 15-20 minutes.
2. Heat a large wok or skillet over medium heat, and transfer ingredients.
3. Sauté for a few minutes until some pieces of kale and garlic are slightly crispy.
4 Add water and cover the pan to steam until kale is a bit wilted, but still crisp. Stir briefly, then remove from heat. Serve immediately.
Typically, when we make kale, first we heat the oil, then sauté the garlic and ginger for a minute or so, and THEN add the remaining ingredients. This time, my intention was to marinate the kale and serve it raw, (which is what we did at first), but I later changed my mind and sautéed it instead. (It tasted amazing raw, despite being a little garlicky.) It came out awesome this way, but this isn’t to say it was the “proper” method. Just experimenting on accident, and quite pleased with the results.