Rinse seaweed in hot water and let soak in water for 15+ minutes. Drain and place in large bowl. Add 1 tsp of sesame oil and the minced ginger, mix, and set aside.
In a skillet, heat 1 tsp olive oil and brown garlic. Add seaweed and ginger mixture as well as XO sauce and sauté for 1-2 minutes under medium heat. Add smoked oysters and fold in gently to avoid breaking apart oysters. Remove from heat and reserve.
Toast sesame seeds in skillet without oil, under low heat for 10-15 minutes. Stir occasionally.
Boil 2 cups of water in large pot. Chop kale into 1 x 2 inch pieces and add to water for <1 minute while turning with tongs. Remove promptly into ice water and then drain when cool. (To avoid discoloration, do not boil in large quantity of water, do not steam, and do not sauté while kale is wet).
In skillet, heat 1 tsp sesame oil with 1 tsp olive oil. Add chopped kale. Add soy sauce and (if using) XO sauce and Togarashi and mix quickly. Cook only for 1-2 minutes. Fold in seaweed, ginger, and smoked oysters mixture.
Plate, and top with sesame seeds.