Kale and Pepper Stir-Fry

I made this a long time ago, but somehow it languished in my “Blog” folder. It’s from Real Simple and was the perfect lunch, and while I suppose it might make a good light dinner, I suspect it might be better as a side dish. It serves about 4 as a side dish, and is enough for lunch for 2 people. When I made it, I reduced the amount of kale and used half a bell pepper, to end up with one generous serving.

2 Tbsp. canola oil
1 red bell pepper, sliced
2 tsp. grated fresh ginger
kosher salt
1 medium bunch kale, thick stems removed and leaves torn into bite-size pieces (about 10 cups)
1 Tbsp. soy sauce
½ tsp. sesame oil
1 tsp. toasted sesame seeds

Heat the canola oil in a large skillet (I used a wok) over medium-high heat. Add the pepper and ginger, season with ½ tsp. salt, and cook until tender, 2 to 3 minutes.

Add the kale and soy sauce and cook, tossing occasionally, until the kale is tender, 6 to 8 minutes. Mix in the sesame oil and sprinkle with the sesame seeds.