In a medium sized saute pan, heat chicken broth on medium heat.

Add kale and garlic, cover and reduce heat and steam saute for 2 to 3 min.

Meanwhile, in a small bowl, combine sesame oil, tamari, tahini, maple syrup, salt and pepper, whisk well.

Kale will be ready when it is bright green. Strain the excess liquid from kale and drizzle sesame dressing in top.