Mel's marinated Korean style kale

1 bunch curly kale

1/2 c seasoned rice wine vinegar (Mel liked Marukan brand rice vinegar)

1 Tbs. sugar

3 Tbs. sesame oil

2 cloves minced garlic

pinch salt

2 Tbs. toasted sesame seeds 

Destem and quickly blanch kale in salted water. Rinse in cold water. Drain and squeeze dry.

Combine dressing ingredients. Dress kale with dressing. You can let this marinate for a couple of days. You can also adjust garlic to your taste and add soy sauce if you want it a little saltier.