Wilted kale recipe with arame seaweed, garlic, sesame, and fresh minced ginger.
- 1/2 cup dried arame sea vegetables (food-grade seaweed)
- 3 Tbsp vegetable oil
- 1 teaspoons dark (roasted) sesame oil
- 1 Tbsp peeled and minced ginger
- 1 bunch kale (we used dinosaur kale)
- 1 Tbsp minced garlic
- 1 Tbsp soy sauce (can sub with Bragg Liquid Aminos)
- 1 Tbsp Toasted sesame seeds
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.