Kale with Seaweed, Sesame and Ginger

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Kale with Seaweed, Sesame and Ginger

 

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

dark sesame oil, about 2 tbsps.

1 tbsp. peeled and minced ginger

1 bunch kale

1 tbsp. minced garlic

2 tbsps. Bragg Liquid Aminos

1 tbsp. toasted sesame seeds

 

Rinse the seaweed in water and let soak, covered in water for 5 to 7 minutes.

Drain seaweed and place in a large bowl. Add 1 teaspoon of dark sesame oil and

the minced ginger.

Prepare kale by soaking in water to loosen any dirt, rinsing thoroughly. Chop

cross-wise into 1-inch by 2-inch pieces.

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.

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. Serves 4.