Cut off the last ½ inch of the end stems of the kale and thinly slice the rest. Chop the green leaf, including the stems into ½ inch strips. Wash in cold water, drain.
In a tilt skillet, combine oil, garlic, and ginger. Saute until fragrant, stirring often, about 5 minutes.
Add the greens and stems and saute, stirring often until the greens wilt and become a deep green color, for about 10 minutes.
Add the soy sauce and cook until the greens and stems are soft and the soy sauce is reduced to a glaze, about 10 minutes.