Tuscan kale tossed with olive oil, dark toasted sesame seed oil, soy sauce, agave nectar and then roasted in the oven at 425F for about 10-15 minutes. Topped with sesame seeds.
I think this is my new favourite way of preparing kale. The kale gets a little crispy in parts and the rest is tender. Next time I'll let it roast a little longer to get crispier.
You can also see some grains of rice hiding under the kale.