Dress up your side-dishes! Why make do with boring old regular green beans, when you can throw a couple of extra ingredients into the dish and really make it shine! Arame is a type of sea vegetable, it’s the really thin dark green bits in the photo below. It’s a great source of iron, calcium, iodine, magnesium and vitamin A, as well as a bunch of other minerals. You can find it in health food stores, next to wakame, kombu and nori (which are all sea vegetables too).
I made this side dish for my family’s Christmas Eve dinner last year, and my brother said it was the best part of the whole meal. This means even more when you think that at the time, he was the biggest anti-vegetable person I knew! (He’s now vegetarian, but that’s another story :-))
- 1/2 cup dried arame
- 15mL tamari (or shoyu, or soy sauce in a pinch)
- 30mL olive oil
- 1/2 cup onion, halved and sliced
- 3 tsp finely chopped garlic (I just minced mine)
- Pinch of fine sea salt
- 2 cups fresh green beans
- Juice from 1.5tbs grated ginger (I just put the grated ginger straight in, didn’t worry about squeezing the juice from it)
Place the arame in a small bowl, and cover with hot water. Soak for about 30 mins, then drain and rinse in a colander to rid the arame of any remaining grit.
Combine the arame with the tamari and water to almost cover in a saucepan. Cook, uncovered, over medium heat until the water has nearly evaporated, about 30-40 mins.
While the arame cooks, heat the oil in a skillet over medium-high heat. Add the onion, garlic and salt and saute for about 4 mins, or until translucent. Cut the tips from the green beans, and add to the onions. Cover and cook until the green beans are tender-crisp, about 3-5 mins. Add the arame and ginger juice (or just the grated ginger). Mix well, and cook for 1-2 mins longer to marry the flavours. Serve immediately.
Adapted from: The Kind Diet by Alicia Silverstone