Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
I normally cook kale with shiitake. I opened my seaweed container looking for my mushrooms. The seaweed smelled so good. So I looked up a recipe and this looked so perfect. It came out so good, even though I used olive oil instead of the sesame oil. The arame was really nice. I will make this again. Family really liked it.
I’m so glad you liked it Lisa!
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!
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
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!
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)
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!
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 used Wakame flakes instead of Arame (just what I had on hand). Highly recommended!
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!