Wilted Asian Kale

In a screw top jar combine 1 tablespoon of the olive oil, rice vinegar, soy sauce, ginger and pumpkin spice. Cover and shake well; set aside.

In a 4- to 5-quart Dutch oven heat remaining 1 tablespoon of olive oil over medium-high heat. Add kale; sprinkle with 1/4 teaspoon salt. Cook for 3 to 5 minutes or until kale is tender, tossing with tongs so kale cooks evenly. Drizzle dressing over kale. Toss to coat. Transfer to a serving dish. Sprinkle with sesame seeds and crushed red pepper.