Moroccan-Style Wakame Seaweed with Sweet Potato and Bok Choy

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.