Sesame Seaweed Salad

• 1/2 cup dried seaweed (such as dulse, arame, or wakame)
• 2 tablespoons sesame oil, divided, or to taste
• 1 tablespoon minced fresh ginger root
• 1 bunch fresh kale
• 1 tablespoon minced garlic
• 2 tablespoons liquid amino acid (such as Bragg(R)), or to taste
• 1 tablespoon toasted sesame seeds

1. Rinse seaweed; soak in a bowl with water until softened, about 6 minutes. Drain seaweed; toss with 1 teaspoon of the sesame oil and ginger in a large bowl.
2. Soak kale in a bowl with water to loosen dirt; rinse thoroughly. Chop kale into 1-inch strips.
3. Heat 2 teaspoons of the sesame oil in a large skillet over medium heat. Add garlic; cook until fragrant, about 1 minute. Add seaweed mixture; cook until softened, about 1 minute more. Transfer seaweed mixture back to large bowl.
4. Return skillet to heat; heat 1 tablespoon sesame oil. Add kale and liquid amino acid; toss to combine. Cover skillet and reduce heat to low. Cook until kale is just wilted, 5 to 10 minutes. Remove cover; cook and stir until excess moisture evaporates, about 1 minute more.
5. Add kale to seaweed mixture; toss to combine. Garnish with toasted sesame seeds. Refrigerate until chilled, 10 to 20 minutes.

arame, sesame oil, fresh ginger root, fresh kale, garlic, liquid amino, sesame seeds

Taken from www.allrecipes.com/recipe/245794/sesame-seaweed-salad/ (may not work)