Rinse 12 ounces kale. Tear leaves into about 1-inch pieces, discarding tough ribs and veins.
In a 5- to 6-quart pan over high heat, bring about 1 quart water to a boil. Add kale, cover, and cook until slightly wilted, 3 to 5 minutes. Drain.
When cool, squeeze excess liquid from kale and place in a bowl. Mix with 1 1/2 tablespoons soy sauce and 1 tablespoon Asian sesame oil. Serve at room temperature.