This calcium-rich seaweed has a deep-green hue, long and wide leaves, a salty–sweet flavor, and a soft texture. Complement this sea vegetable with green beans, and top with tamari and sesame seeds for a nutritious side dish.
Excerpted from The New Seaweed Cookbook, by Crystal June Maderia
Makes two to four servings
Prep time: 30 minutes, including soaking
- 4 cups dried wakame
- 1 lb. green beans
- 4 tbs. cooking oil or fat
- 1 tsp. wheat-free tamari
- 2 tbs. prepared sesame seeds
Soak wakame in enough water to cover. When the wakame is soft, remove the water and slice into long, thin strips, discarding the center rib. Trim the green beans and place in a large pot of boiling water for two minutes. Drain and run under cold water until cool to retain crispness and color.
Heat a large cast-iron skillet on medium-high heat. Sauté the green beans for three minutes. Add the cooking oil and wakame. Continue to sauté for three to four minutes. Remove from the heat and toss with the tamari and sesame seeds. Serve hot or cold.