Kale and Seaweed Hot Salad

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The kale and seaweed hot salad isn't just a dish; it's an experience. It advocates for the simplicity of natural, nutrient-rich ingredients.

Course Salad

Cuisine Japanese

Keyword kale, salad, seaweed

Prep Time 10

Cook Time 13

Servings people

Calories 23kcal

Cost $5

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