Kale and seaweed hot salad

METHOD 1 Place the seaweed in a bowl of cold water to oak for about 7 minutes, then drain and rinse gain. 2 Heat a skillet equipped with a lid over a medium heat and cook the garlic in some cooking fat until fragrant, about 1 minute. 3 Add the ginger and seaweed and cook for another minute. Set the mixture aside. 4 Now place the kale in the hot skillet with more cooking fat and pour in the apple cider vinegar. 5 Stir everything well. Season to taste with black pepper, cover and cook for 5 to 10 minutes on a low heat, until the kale is soft and wilted. 6 Uncover and cook for another minute, until most of the liquid has evaporated. 7 Add back the seaweed to the skillet, combine well, sprinkle with the sesame seeds and serve.