A few weeks ago, I published a not-so-healthy recipe, which thoroughly amused one of my patients. He wanted to know how many people had made fun of me, or something like that. I didn’t understand what he was talking about at first, until he brought up the recipe. Ah, that one. Well, as I told him, everything in moderation. I didn’t really mind; he had a point. He also had a small gift: a pack of roasted seaweed, the popular lunchbox snack, at least in Northern California. We’ve always got some of that in the pantry. He had correctly assumed that I was familiar with it. The reason he brought it, he said, while modestly stating that he wouldn’t dare write a recipe, was that I might be interested in how he cooks with roasted seaweed. He told me he enjoys sautéed kale with some seaweed sheets crumbled on top. This is a simple recipe but with a very interesting twist. The flavor reminds me of my Furikake Kale Chips, but with more accessible ingredients and an even quicker preparation. Stephen B, you’re a genius! Thanks for the recipe!
Stir-Fried Kale with Roasted Seaweed
Note: the pleasant crunch of the roasted seaweed will disappear within minutes, so I prefer to let this cool slightly until the kale is no longer giving off steam, to prevent sogginess. Crumble the seaweed on top just before serving.
1 bunch curly green or Lacinato kale, roughly chopped
3 cloves garlic, minced
about 1/5 pack roasted seaweed snack
1 tablespoon olive oil
2 pinches kosher salt
1. Warm a large frying pan over high heat.
2. Add olive oil.
3. Add garlic and fry for about 30 seconds.
4. Add kale and salt. Stir-fry for another minute, until kale is wilted but not soggy.
Remove to a serving plate. Allow to cool slightly (for a minute or two) before crumbling seaweed sheets over the top. Serve immediately.
To your health!
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