Kale with Seaweed, Sesame and Ginger

Wilted kale recipe with arame seaweed, garlic, sesame, and fresh minced ginger.

  • Yield: Serves 4.


  • 1/2 cup dried arame sea vegetables (food-grade seaweed)
  • Dark sesame oil, about 2 Tbsp
  • 1 Tbsp peeled and minced ginger
  • 1 bunch kale (we used dinosaur kale for fun)
  • 1 Tbsp minced garlic
  • 2 Tbsp Bragg Liquid Aminos
  • 1 Tbsp Toasted sesame seeds

Dinosaur Kale
Dinosaur kale.


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 Prepare kale by soaking in water to loosen any dirt, rinsing thoroughly. Chop cross-wise into 1-inch by 2-inch pieces.

3 In a large covered skillet, uncover and heat 2 teaspoons of dark sesame oil on medium heat. Add garlic and gently sauté 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.

4 Heat 1 Tbsp sesame oil in the skillet. Add the chopped kale. Add 3 Tbsp of Braggs. Gently mix in the pan to coat the kale with the oil and Bragg. 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 Braggs to taste. Garnish with toasted sesame seeds.

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  • Pam Knight

    Hi Elise! This site is my go-to site for all things cooking. Haven’t had a recipe here I did not love! I am looking for a soup recipe that sounds much like this salad, containing sesame oil sauteed chicken breast and numerous greens (for nutrients). Could you see this recipe converted to soup and do you have any suggestions for a successful conversion? Thank you!

    • Elise Bauer

      Hi Pam, I haven’t thought about a soup version of this, but if you experiment and come up with something you like, please let us know!

  • Craig Jepson

    I suspect the use of the Briggs Amino acids is to avoid using soy sauce, every drop of which available in supermarkets is produced from genetically modified soy beans. So, I was curious to see how Briggs makes their product. The process uses hydrochloric acid and processes so harsh that little nutritional value could remain. I therefore used soy sauce. The reult is delicious.

  • Nancy Mandoky

    To compare Bragg’s to regular soy sauce (not low salt), Bragg’s contains 960 mg sodium per Tbsp; Kikkoman Soy Sauce contains 920 mg sodium per Tbsp. Bragg’s has a recipe for dilution on its bottle if you want to cut the saltiness and/or your sodium intake.

  • Catherine

    Where’s an inexpensive place to buy food-grade seaweed?

    I just get mine at Whole Foods. You can also try an Asian market. ~Elise

  • kclm

    Thanks, Elise, if you’re still reading this after five years. I loved this at the Whole Foods salad bar, and your recipe is pretty much perfect. For those who find it too salty, I suggest using less Bragg Liquid Aminos.

  • D'LO

    Wow – I had such high hopes for this dish. It was horrible and salty. I thought it would make a large amount and was disappointed when I saw the finished product. Now I’m glad it didn’t make a whole lot.

  • Catherine

    I recently read that kale and seaweed are listed among the top five most nutritious foods. I’ve been searching for recipes . . . and yours looks perfect. Thanks for helping us all get healthy!

  • Yoko

    Thanks for all your wonderful recipes Elise – anytime I’m stuck with an ingredient this is where I go.

    This recipe reminded of how my mother make kale – with orange juice and soy sauce :) the sweetness & tartness of the juice offsets the bitterness of the kale really well (although I like bitter veggies)

  • Karen

    Really good! We will make this again.

    I made this last night, doubling the recipe so we could have leftovers today. It was good warm, it was good cold. It did seem saltier today when it was cold. But not the kind of thing that leaves you puffy salty. More just… hmmm… salty dish… would want to balance it with a …. kind of dish.

    Thanks for working this out!

  • goofyfoot

    I wonder what we did wrong here? The finished dish was so salty we couldn’t eat it. I added a few cups of plain water to the kale, and plan to serve it over toasted bread as a soup, sort of as Judy Rodgers does in her Zuni cookbook.

  • Neen

    I just made this dish and it was fabulous. The seaweed has a great flavor, and it’s a GREAT use of Kale (I was starting to get tired of Kale soups and Anglo-style sauteed Kale). I replaced the Bragg one-to-one with Soy Sauce, and used Wakame flakes instead of Arame (just what I had on hand). Highly recommended!

  • Peter Duke

    Thank you for the recipe, and the Bragg’s suggestion! I have been trying to “hack” the Whole Foods kale recipe for years, and I think that may have been the key, as I usually use tamari. In my version, I wash and cut the kale, then blanch it briefly before dunking it in ice water. I then season, toss, and serve. It seems to please most guests!