Wash kale by swishing in a sink of cold water. Shake off excess water. (No need to dry the kale.) Trim off and discard ends of tough stems. Separate stems from leaves by holding leaves in one hand and pulling up on stem. Finely chop the stems and coarsely chop the leaves. Heat oil in a sauté pan or large deep skillet over medium heat. Add onion; sauté 2 minutes. Add ChefMD seasonings; sauté 2 minutes. Add chopped kale stems and leaves; cover and cook 5 minutes. Uncover; sauté 5 to 10 minutes or until kale is tender and most of liquid is evaporated. Stir in garlic and hoisin sauce; sauté 1 minute. Top with sunflower seeds.
* If ChefMD seasonings are not available, substitute 1 teaspoon each: sesame seeds, dried oregano and dried marjoram.
Culinary Taste Tip
Keep kale wrapped in a damp paper towel inside of the refrigerator. Use within two to three days to prevent the kale from becoming bitter.
Culinary Technique Tip
If you like, chop and sauté the kale stems before the leaves. The stems take longer to cook and become tender.