I was assigned this recipe by default after spacing out and not raising my hand for the recipes I actually wanted (there goes that overachiever reputation). To my surprise, it ended up being my favorite from our "sea vegetables" class.
It calls for arame seaweed... they're little dark threads of relatively mild seaweed that almost look like mushrooms to me. You should be able to find arame at most natural foods markets or Whole Foods. If not, the flavor comes from the sesame and ginger, and this would still be nutritious with just kale (though there are a ton of additional minerals in seaweed). The recipes I'm posting are meant to serve our class of 12, so you likely want to cut this in half.
Before I dive in, a warning... We had a little seaweed tasting. I've really only had seaweed on sushi before, so I'm at the "open-minded novice" level. Most were fine. Dulse, however, I'm convinced is coated in fish guts and left to dry over mud flats, then sprinkled with fermented cow dung for good measure. I tried not to gag in front of everyone. It's the only thing I haven't finished in class so far. Not recommended.
Ingredients
¾ cup dried arame
3 Tbs toasted sesame oil
2 Tbs minced ginger
2 bunches dinosaur kale, chiffonade
2 Tbs minced garlic
3 Tbs tamari
2 Tbs sesame seeds, toasted
Procedure
1 Rinse the seaweed in water and let soak, covered in water, for 5-7 minutes. Drain seaweed and place in a large bowl. Add 1 teaspoon of dark sesame oil and the minced ginger.
2 In a large pan, heat 2 teaspoons of dark sesame oil on medium heat. Add garlic and gently sauté for 1 minute, until fragrant. Add the seaweed mixture and gently cook for 1 minute. Remove from pan back to the bowl and set aside.
3 Heat 1 Tbsp sesame oil in the skillet. Add the chopped kale. Add 2 Tbsp of tamari. Gently mix in the pan to coat the kale with the oil and tamari. Cover; lower heat to low; let cook for 5-10 minutes or until kale is wilted - soft enough to eat easily, but not so soft as to be mushy. Remove cover and let cook a minute more to evaporate any excess moisture. Remove from heat. Mix in the kale with the seaweed ginger mixture. Add more sesame oil and tamari to taste. Garnish with toasted sesame seeds.
Servings: 12
Author: Bauman College Staff
It calls for arame seaweed... they're little dark threads of relatively mild seaweed that almost look like mushrooms to me. You should be able to find arame at most natural foods markets or Whole Foods. If not, the flavor comes from the sesame and ginger, and this would still be nutritious with just kale (though there are a ton of additional minerals in seaweed). The recipes I'm posting are meant to serve our class of 12, so you likely want to cut this in half.
Before I dive in, a warning... We had a little seaweed tasting. I've really only had seaweed on sushi before, so I'm at the "open-minded novice" level. Most were fine. Dulse, however, I'm convinced is coated in fish guts and left to dry over mud flats, then sprinkled with fermented cow dung for good measure. I tried not to gag in front of everyone. It's the only thing I haven't finished in class so far. Not recommended.
Ingredients
¾ cup dried arame
3 Tbs toasted sesame oil
2 Tbs minced ginger
2 bunches dinosaur kale, chiffonade
2 Tbs minced garlic
3 Tbs tamari
2 Tbs sesame seeds, toasted
Procedure
1 Rinse the seaweed in water and let soak, covered in water, for 5-7 minutes. Drain seaweed and place in a large bowl. Add 1 teaspoon of dark sesame oil and the minced ginger.
2 In a large pan, heat 2 teaspoons of dark sesame oil on medium heat. Add garlic and gently sauté for 1 minute, until fragrant. Add the seaweed mixture and gently cook for 1 minute. Remove from pan back to the bowl and set aside.
3 Heat 1 Tbsp sesame oil in the skillet. Add the chopped kale. Add 2 Tbsp of tamari. Gently mix in the pan to coat the kale with the oil and tamari. Cover; lower heat to low; let cook for 5-10 minutes or until kale is wilted - soft enough to eat easily, but not so soft as to be mushy. Remove cover and let cook a minute more to evaporate any excess moisture. Remove from heat. Mix in the kale with the seaweed ginger mixture. Add more sesame oil and tamari to taste. Garnish with toasted sesame seeds.
Servings: 12
Author: Bauman College Staff
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