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!