For health-conscious individuals, food enthusiasts, vegetarians, and the paleo community, the merger of culinary delight and superfood goodness has spawned a spectacular dish – the kale and seaweed hot salad. Packed with nutrients, vibrant flavors, and a tantalizing texture, this recipe has become a staple in the quest for a nourishing meal. If you're looking to invigorate your taste buds while fueling your body with the raw power of superfoods, look no further.
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Kale and Seaweed Hot Salad
Before we get cooking, it's essential to understand why kale and seaweed are regarded as nutritional powerhouses. Kale, a cruciferous vegetable, is loaded with vitamins A, C, and K, as well as minerals like potassium, copper, and manganese. Its high fiber content makes it a friend to your digestive system, and its low calorie but high nutrient profile makes it invaluable to those managing their weight.
Likewise, seaweed is rich in iodine, a nutrient not commonly found in land vegetables and crucial for thyroid health. It's also a potent source of iron and calcium. The array of minerals, vitamins, and antioxidants found in seaweed make it a vital component in promoting cardiovascular health and reducing inflammation.
To round out your dining experience, consider pairing this paleo hot salad with a Grilled Salmon with Tartar Sauce, or Grilled Pineapple Chicken.
Ingredients
Serves: 4 Prep Time: 10 minutes Cook Time: 13 minutes
- ½ cup dried seaweeds, your favorite kind
- 1 tablespoon fresh ginger, minced
- 1 bunch kale, rinsed and chopped into 1 x 2 inch pieces
- 1 tablespoon garlic, minced
- 3 tablespoon apple cider vinegar
- 1 tablespoon sesame seeds
How to Make Kale and Seaweed Hot Salad
Place the seaweed in a bowl of cold water to soak for about 7 minutes, then drain and rinse again.
Heat a skillet equipped with a lid over a medium heat and cook the garlic in some cooking fat until fragrant, about 1 minute.
Add the ginger and seaweed and cook for another minute. Set the mixture aside.
Now place the kale in the hot skillet with more cooking fat and pour in the apple cider vinegar.
Stir everything well. Season to taste with black pepper, cover and cook for 5 to 10 minutes on a low heat, until the kale is soft and wilted.
Uncover and cook for another minute, until most of the liquid has evaporated.
Add back the seaweed to the skillet, combine well, sprinkle with the sesame seeds and serve.
More Creative Side Dish Recipes
If you love creative side dishes as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.
- Creamy Garlic Mushrooms Recipe
- Paleo Mashed Potatoes Recipe
- Slow-Cooked Garlic Artichokes
- Grilled Paprika Brussels Sprouts
- Eggplant, Zucchini, and Tomato Bake
📖 Recipe
Kale and Seaweed Hot Salad
Ingredients
- ½ cup dried seaweeds your favorite kind
- 1 tablespoon fresh ginger minced
- 1 bunch kale rinsed and chopped into 1 x 2 inch pieces
- 1 tablespoon garlic minced
- 3 tablespoon apple cider vinegar
- 1 tablespoon sesame seeds
Instructions
- Place the seaweed in a bowl of cold water to soak for about 7 minutes, then drain and rinse again.½ cup dried seaweeds
- Heat a skillet equipped with a lid over a medium heat and cook the garlic in some cooking fat until fragrant, about 1 minute.1 tablespoon garlic
- Add the ginger and seaweed and cook for another minute. Set the mixture aside.1 tablespoon fresh ginger
- Now place the kale in the hot skillet with more cooking fat and pour in the apple cider vinegar.1 bunch kale, 3 tablespoon apple cider vinegar
- Stir everything well. Season to taste with black pepper, cover and cook for 5 to 10 minutes on a low heat, until the kale is soft and wilted.
- Uncover and cook for another minute, until most of the liquid has evaporated.
- Add back the seaweed to the skillet, combine well, sprinkle with the sesame seeds and serve.1 tablespoon sesame seeds
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