Monday, May 31, 2010

Sea Lettuce, anyone?

Why yes, thank you.  When we went to the beach recently I collected some sea lettuce. Today I cooked some up and am currently drying the rest to use as a spice for soups later.  Apparently sea weed is some sort of super food containing more vitamins and minerals than land veggies and also carrying a heavy dose of protein and soluble fiber.  Sounds good, but how does it taste?  I sauteed up garlic in olive oil and added some chopped bok choy so the dish would have some crunch.  I added the rinsed and chopped sea lettuce and then powdered ginger and sesame seeds.  I am pleased to say that it was really great! I will definitely eat it again.  Next I'll try soup. 

Recipe for Sauteed Sea Lettuce:

1 Tablespoon of olive oil
2-5 Cloves garlic, chopped
1 Small head of bok choy, chopped
2 Cups rinsed and chopped sea lettuce
1/2 teaspoon of ginger powder (or if you have fresh, chop and saute with the garlic)
1 Teaspoon sesame seeds

In a medium skillet heat the olive oil and saute garlic 'til tender.  Add bok choy and cook until just wilted, about 2 minutes.  Add Sea lettuce and cook for about 1 minute or so.  Add ginger and sesame seeds, stir it up and cook for about another minute and serve!


  1. Janelle, I love how you have *no fear* of new foods.

    I've been checking out the wild edibles around my garden....lamb's quarters, wild sorrel....and this succulent-y type one with dark green little leaves and purple you know that one?

  2. Is it chicks and hens? it sounds a little like it. send me a picture.