Moroccan-Style Wakame Seaweed with Sweet Potato and Bok Choy
- Bok choy2 piece78 kcal
- Chicken fat (schmaltz)23 g207 kcal
- Cumin4 g15 kcal
- Epazote1 bunch6 kcal
- Fennel bulb1 piece71 kcal
- Ground ginger7 g23 kcal
- Onion1 piece44 kcal
- Salt3 g0 kcal
- Sweet potato2 piece224 kcal
- Wakame seaweed290 g131 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Moroccan-inspired comfort food: tender wakame seaweed paired with bok choy, fennel bulb and onion and sweet potato, finished with epazote and a hit of cumin and ground ginger. 1. Pat the wakame seaweed dry and season with salt, cumin and ground ginger. 2. Heat chicken fat (schmaltz) in a heavy pan and braise the wakame seaweed until it develops a deep golden crust, about 16 minutes. 3. Add bok choy, fennel bulb and onion to the pan and cook until just tender, stirring in epazote for fragrance. 4. Cook the sweet potato separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.