Steam the Kale: Tear the leaves from the stems and discard the stems. Rip the leaves into pieces and wash thoroughly using a salad spinner if you have one. Bring 1-2 inches of water to a boil in a large pot with a steamer basket. Add the kale, cover and steam until bright green and just wilted (about 3-5 minutes). Don’t overcook or the kale will get mushy.

Make the Sauce: Combine all the sauce ingredients in a small bowl and whisk until emulsified. Let sit on the counter to bring to room temperature or put it in a warming drawer or oven at 170º to warm.

Combine and Serve: Drain the water from the pot and transfer the steamed kale to the hot pot. Drizzle the sweet chili-ginger sauce over the kale and gently toss with kitchen tongs until the leaves are evenly coated. Garnish with pumpkin or hemp seeds if desired and cover to keep warm until ready to serve.

Storing Leftovers: Keep leftovers in an air-tight glass container for up to 3 days.