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Preheat the oven to 375°F. Rinse kale and pat dry thoroughly. Remove and discard thick ribs and roughly chop leaves. Pat leaves dry again. Toss with olive oil, garlic, salt and pepper in a large bowl. Spread on a large rimmed baking sheet. Kale does not need to be in a single layer, as it will shrink in volume as it cooks. Bake, stirring every five minutes or so, until leaves are tender, crisp on edges and slightly browned, 15 to 20 minutes. Sprinkle with sesame seeds before serving.