Kale with Seaweed, Sesame and Ginger

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

Sautéed Kale with Sesame and Ginger
Elise Bauer

Living for a while in Japan can greatly expand your food preferences.

Instead of thinking, "eating seaweed? PHEW!" one gets a warm glow and a faraway look in one's eyes thinking, "Eating seaweed? Ahhh. Yummm.

Which kind do I want? Some sautéed hijiki? Crumpled nori with sesame and shoyu over rice? How about some silky wakame soup?"

So when I saw a kale seaweed salad at a local Whole Foods deli counter, I was all over it.

It was wonderful! The kale, ginger, sesame, seaweed and seasoning worked so well together.

Dinosaur Kale
Dinosaur Kale (Lacinato Kale). Elise Bauer

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.

We are using lacinato kale, aka dinosaur kale, for this recipe because it is a little more tender than regular kale, but either will work.

Kale with Seaweed, Sesame and Ginger

Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 4 servings

Ingredients

  • 1/2 cup dried arame sea vegetables (food-grade seaweed)

  • 3 tablespoons vegetable oil

  • 1 teaspoon dark (roasted) sesame oil

  • 1 tablespoon peeled and minced ginger

  • 1 bunch kale (we used dinosaur kale)

  • 1 tablespoon garlic, minced

  • 1 tablespoon soy sauce (can sub with Bragg Liquid Aminos)

  • 1 tablespoon toasted sesame seeds

Method

  1. Prepare the seaweed:

    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. Sauté garlic, then seaweed and ginger:

    In a large covered skillet, uncover and heat 1 Tbsp of vegetable 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. Sauté kale:

    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. 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.

  5. Mix in the kale with the seaweed ginger mixture:

    Add more dark sesame oil and soy sauce to taste. Garnish with toasted sesame seeds.

Links:

All about kale from The World's Healthiest Foods

Nutrition Facts (per serving)
131 Calories
12g Fat
4g Carbs
2g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 131
% Daily Value*
Total Fat 12g 16%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 233mg 10%
Total Carbohydrate 4g 1%
Dietary Fiber 1g 4%
Total Sugars 1g
Protein 2g
Vitamin C 18mg 90%
Calcium 56mg 4%
Iron 1mg 5%
Potassium 152mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.