Blanched Kale with Seeds and Seaweed

So, this one is easy enough...

Boil a few cups of water in a sauce pan.

Wash a bunch of kale and chop into strips. Many recipes call for de-stemming the greens, but I don't mind eating them if they are cut up.

Blanch in boiling water for about 2 minutes, then strain. To preserve the green color, immediately dip into an ice bath.

Put a handful of arame in a bowl of room temperature water for about 2 minutes. Strain and toss with kale.

Serve topped with a sprinkling of sesame seeds.

This side dish is great with the butter bean and shrimp dish.