Wilted kale recipe with arame seaweed, garlic, sesame, and fresh minced ginger.
Living for a while in Japan can greatly expand your food preferences.
Instead of thinking, “eating seaweed?
Elise Bauer
one gets a warm glow and a faraway look in one’s eyes thinking, “Eating seaweed?
Which kind do I want?
Crumpled nori with sesame and shoyu over rice?
Dinosaur Kale (Lacinato Kale).Elise Bauer
How about some silky wakame soup?”
The kale, ginger, sesame, seaweed and seasoning worked so well together.
When you buy seaweed in the market, typically it is dried.
You’ll first need to hydrate it by soaking it in some water.
We are using “arame” seaweed, which is fairly common; you could also easily use hijiki.
I like to use either Eden or Emerald Cove brands.
Drain seaweed and place in a large bowl.
Add 1 teaspoon of dark sesame oil and the minced ginger.
by soaking in water to loosen any dirt, rinsing thoroughly.
Chop cross-wise into 1-inch by 2-inch pieces.
In a large covered skillet, uncover and heat 1 Tbsp of vegetable oil on medium heat.
Add garlic and gently saute for one minute, until fragrant.
Add the seaweed and ginger, gently cook for 1 minute.
Remove seaweed/ginger/garlic from pan back to the bowl and set aside.
Add another 1 Tbsp oil to the skillet.
When the oil is hot, add the chopped kale.
Add 1 Tbsp soy sauce.
Gently mix in the pan to coat the kale with the oil and soy sauce.
Remove cover and let cook a minute more to evaporate any excess moisture.
Add more dark sesame oil and soy sauce to taste.
Garnish with toasted sesame seeds.
Links:
All about kalefrom The World’s Healthiest Foods
