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Ingredients

½ cup dried seaweed (such as dulse, arame, or wakame) 2 tablespoons sesame oil, divided, or to taste 1 tablespoon minced fresh ginger root 1 bunch fresh kale 1 tablespoon minced garlic 2 tablespoons liquid amino acid (such as Bragg®), or to taste 1 tablespoon toasted sesame seeds

Nutrition Info

138.1 calories carbohydrate: 13.7 g cholesterol: : - fat: 8.8 g fiber: 2.6 g protein: 5.9 g saturatedFat: 1.2 g servingSize: - sodium: 385.7 mg sugar: 0.1 g transFat: : - unsaturatedFat: : -

Rinse seaweed, soak in a bowl with water until softened, about 6 minutes. Drain seaweed, toss with 1 teaspoon of the sesame oil and ginger in a large bowl.
Soak kale in a bowl with water to loosen dirt, rinse thoroughly. Chop kale into 1-inch strips.
Heat 2 teaspoons of the sesame oil in a large skillet over medium heat. Add garlic, cook until fragrant, about 1 minute. Add seaweed mixture, cook until softened, about 1 minute more. Transfer seaweed mixture back to large bowl.
Return skillet to heat, heat 1 tablespoon sesame oil. Add kale and liquid amino acid, toss to combine. Cover skillet and reduce heat to low. Cook until kale is just wilted, 5 to 10 minutes. Remove cover, cook and stir until excess moisture evaporates, about 1 minute more.
Add kale to seaweed mixture, toss to combine. Garnish with toasted sesame seeds. Refrigerate until chilled, 10 to 20 minutes.

4 cups

This kale and seaweed salad is not only a blend of colorful greens, it is absolutely delicious for those who enjoy Japanese food.