Kale with Seaweed, Sesame and Ginger

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

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Yield: Serves 4


  • 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.

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  • Lisa

    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.


  • 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!

  • 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 used Wakame flakes instead of Arame (just what I had on hand). Highly recommended!

  • Peter Duke

    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!

  • 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

  • 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!