Kimbab - Korean Rice Roll with Kale

I made kimbab again, because I wanted to eat kimbab and eat healthy. So I used kale - it contains a lot of beta-carotene, vitamins and  anticancer properties. 
The method of making Kimbab is the same as I made it a few days ago and I just used kale instead of spinach.

Refer to here...
http://yhj95sm.blogspot.com/2017/09/kimbab.html

How to cook kale? It is also like how to make spinach.

Spinach
Blanch 2 lb prewashed kale in boiling water about 15 seconds to soften and rinse with cold water.
Drain and squeeze slightly and season with salt, soy sauce, minced garlic and sesame oil to taste.

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