Stir-Fried Kale with Roasted Seaweed

seaweed kale

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!

Thanks for coming by! Do you have any creative ways of enjoying kale? Share in the comments!

And if you’re are interested in more healthy recipes and nutrition articles, as well as my schedule of healthy cooking classes in the San Francisco Bay Area, please check out my Facebook Page:  Feel free to give me a “Like”!

3 responses

  1. Oooh. That sounds delicious (and healthy). I might try it with some roasted sesame seeds sprinkled over too.
    I like to fry breadcrumbs in a spoonful of oil from the anchovy jar and scatter them over steamed kale. Maybe with a few chopped capers.

  2. Pingback: Celebrate #KaleDay2015 with the #KaleDayCooks Cookbook! | spicebox travels

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