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. 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. Drain seaweed and place in a large bowl. Add 1 teaspoon of dark sesame oil and the minced ginger. Remove cover and let cook a minute more to evaporate any excess moisture. Remove from heat. All about kale from The World’s Healthiest Foods
