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1 Place the seaweed in a bowl of cold water to oak for about 7 minutes, then drain and rinse gain.
2 Heat a skillet equipped with a lid over a medium heat and cook the garlic in some cooking fat until fragrant, about 1 minute.
3 Add the ginger and seaweed and cook for another minute. Set the mixture aside.
4 Now place the kale in the hot skillet with more cooking fat and pour in the apple cider vinegar.
5 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.
6 Uncover and cook for another minute, until most of the liquid has evaporated.
7 Add back the seaweed to the skillet, combine well, sprinkle with the sesame seeds and serve.
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Serving Size: 1 Serving (110g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 330 | ||
Calories from Fat: 264 (80%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.3g | 39 % | |
Saturated Fat 10.8g | 54 % | |
Monounsaturated Fat 12.5g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 24.3mg | 7 % | |
Sodium 170.1mg | 6 % | |
Potassium 461mg | 12 % | |
Total Carbohydrate 10.5g | 3 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 8.4g | ||
Protein 10.7g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 330
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