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Quick-Cooked Kale

Trim woody ends from kale stems. Remove ribs and stems from leaves and thinly slice crosswise. Coarsely chop leaves; keep separate from stems. Heat grapeseed oil in a large skillet over medium. Cook stems, tossing occasionally, just until crisp-tender, about 3 minutes. Add leaves a handful at a time, tossing and letting wilt slightly before adding more; cook until all of the leaves are wilted, about 2 minutes. Add garlic, perilla oil, and soy sauce and cook, tossing often, until leaves are soft, about 3 minutes. Season with salt if needed.

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