It may be my truffle oil is stronger than yours–try adding more next time. Truffle oils vary in quality and strength–it is just the nature of them as a product.

But I get that way with greens. If I deprive myself of them for a while, I will go nuts eating them after I make them. These days, I eat enough greens, now that Zak and Morganna both will eat gai lan (and positively beg for it) broccoli, choy sum, bok choy and pea shoots. But still, I get a hankering for kale or collards or turnip greens and I have to have them.

The sesame seeds are great with it–that is what I finished my Asian version I made for my vegan clients with. They loved that! (A drizzle of dark toasted sesame oil is also divine.)

Christina–if you can find the lacinato variety, go for that. It tends to be sweeter than curly kale, and the center rib is not as likely to be tough, stringy and godawful. It is really mild and tastes really good cooked in this way or the Asian way.