{"id":16460,"date":"2016-08-30T06:00:37","date_gmt":"2016-08-30T13:00:37","guid":{"rendered":"https:\/\/shescookin.com\/?p=16460"},"modified":"2019-09-10T08:18:03","modified_gmt":"2019-09-10T15:18:03","slug":"what-food-will-replace-kale-as-the-next-superfood","status":"publish","type":"post","link":"https:\/\/shescookin.com\/what-food-will-replace-kale-as-the-next-superfood\/","title":{"rendered":"What Food Will Replace Kale as the Next Superfood?"},"content":{"rendered":"

Who would have thought that even mainstream fast-casual and fine dining restaurants would have kale salads on the menu?\u00a0Kale is everywhere, being massaged, baked, blended, juiced, souped and saut\u00e9ed. But this leafy superfood is bound to have to share the spotlight soon.<\/em><\/p>\n

\"Tasting<\/p>\n

So what\u2019s next? Hint: it comes from the sea. Yes, it’s time to expand on your kale fixation because numerous food industry sources\u00a0are predicting seaweed<\/strong> to be the next “It” food. If you’re a health conscious eater, Japanese food lover, or clean eating advocate you have probably eaten seaweed salad and, while you can still expect to see seaweed in salad form, get ready for bacon-flavored algae, seaweed popcorn and seaweed spaghetti as\u00a0seaweed<\/strong>\u00a0takes its place as the new superfood on the block.<\/p>\n

Are you saying “eww” about right now? Known as wakame, arame, kelp, hijiki<\/strong>, seaweed is a staple ingredient in Japanese cooking and is prized for its salty, umami character in the culinary world. Picture above, Chef Adam Navidi at Oceans & Earth complements a single seared Sea Scallop<\/strong>, a component in his “Tasting of Tides” and beautifully presented in a striated rose-colored shell, with a ribbon of seaweed and a bright Orange-Ginger reduction. As seaweed’s superfood status catches on it is likely to become as mainstream as kale, gradually being seen as more than a healthy snack, key to a flavorful broth, or unique garnish.<\/p>\n

\"Uni<\/p>\n

At Anchor Hitch in Mission Viejo, a tangle of crisp seaweed straws finishes Chef Michael Pham’s\u00a0Uni Pasta<\/strong> \u2013 fresh egg noodles, uni cream, sous vide poached egg, rule puffs, and crispy seaweed. Rich and decadent with a creamy mouthfeel, each bite is enhanced by the salty, crispy seaweed and diminutive magic puffs of rice.<\/p>\n

No way am I suggesting you write kale off, \u00a0this leafy vegetable tops the scale of nutrient density, has unrivaled culinary versatility (from chips to salads, cocktails to sorbet), and you can find local, delicious kale in all of the 8,144 farmers\u2019 markets in America, according to\u00a0Drew Ramsey M.D.<\/a>, physician, farmer, assistant clinical professor of psychiatry at Columbia University and co-author of\u00a050 Shades of Kale<\/em>\u00a0and\u00a0The Happiness Diet: A nutritional prescription for a balanced mood, sharp brain and lean, energized body.<\/em><\/p>\n

Slow Food USA<\/a> believes that in order to be called \u201cthe next Kale\u201d, a food has to demonstrate not only exceptional nutritional value, but positive environmental and ecological externalities, potential to meet large-scale need, and the ability to create jobs at home. Those are vital requirements in a world that continues to grow while food supplies dwindle, and seaweed is the answer.<\/p>\n

Besides seaweed salad or sushi, what can you cook at home to incorporate seaweed? Try this easy recipe for Blackened Cabbage by Christian Puglisi, (Relae<\/em>, Copenhagen) spyed in Bon App\u00e9tit<\/a>\u00a0(along with 14 other umami-packed seaweed recipes).<\/p>\n

\"BlackenedCredit: Michael Graydon +\u00a0<\/em>Nikole Herriot<\/em>t<\/p>\n

<\/div>
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\"\"<\/div>\n\t\t
\n\t\t\tPrint<\/a>\n\t\t<\/div>\n\t<\/div>\n\t
Blackened Cabbage with Kelp Brown Butter<\/div>\n\t\t
\n\t\tCharring vegetables has been a chef \"thing\" for years and is key here. If you think you've burned dinner, you're doing it right! <\/em>\t<\/div>\n\t
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\n\t\t\t\tCourse:<\/span>\n\t\t\t\t\n\t\t\t\t\tSide\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\tServings<\/span>: 2<\/span> servings<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t
\n\t\t\tAuthor<\/span>: Priscilla<\/span>\n\t\t<\/div>\n\t\t\t<\/div>\n\n\t\t
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Ingredients<\/div>\n\t\t\t\t
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  • \n\t\t\t\t\t\t\t\t\t\t2 1-<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tinch<\/span>\n\t\t\t\t\t\t\t\t\t\tpieces dried kombu<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttablespoon<\/span>\n\t\t\t\t\t\t\t\t\t\tgrapeseed oil<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t1<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tmedium pointed cabbage or green cabbage<\/span>\n\t\t\t\t\t\t\t\t\t\tabout 1\u00bd pounds, outer leaves removed<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t4<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttablespoons<\/span>\n\t\t\t\t\t\t\t\t\t\t\u00bd stick unsalted butter<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t10<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tbasil leaves<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t2<\/span>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tteaspoons<\/span>\n\t\t\t\t\t\t\t\t\t\tapple cider vinegar<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tKosher salt<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tSpecial Equipment<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
  • \n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tA spice mill or a mortar and pestle<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ul>\n\t\t<\/div>\n\t \t \t<\/div>\n\t\t\t\t
    \n\t\t
    Instructions<\/div>\n\t\t\t\t
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      \n\t\t\t\t\t\t\t\t
    1. \n\t\t\t\t\t\t\t\t\t\t
      Grind kombu in a spice mill or with a mortar and pestle to a fine powder. (You should have about \u00be tsp.) Heat oil in a medium heavy skillet (such as carbon steel or cast iron) over medium-high and add half of cabbage, cut side down (reserve remaining half for another use). Cook cabbage, undisturbed, until underside is almost blackened (the edge of the sides will start to brown as well), 10\u201315 minutes.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    2. \n\t\t\t\t\t\t\t\t\t\t
      Reduce heat to medium-low, add butter to skillet, and shake pan to help butter get in, around, and under cabbage. As soon as butter is melted and foaming, tilt skillet toward you and spoon browning butter over cabbage, being sure to bathe the area around the core (thick and dense, this part will take the longest to cook), 30 seconds. Stop basting and let cabbage cook, undisturbed, 3 minutes, then baste again, 30 seconds more. Repeat cooking and basting process twice more (butter will continue to get darker as it cooks, and that's okay; add a knob or two more to bring it back from the brink), adding kelp to brown butter just before final basting. At this point, cabbage should be tender (a cake tester or skewer inserted into the core should meet with no resistance) and the outer leaves have pulled away from one another. If cabbage is not done, repeat cooking and basting process once more.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t
    3. \n\t\t\t\t\t\t\t\t\t\t
      Transfer cabbage to a cutting board and cut into two quarters. Pull leaves open slightly and tuck basil here and there between a few leaves. Drizzle with vinegar and season with salt. Let cabbage sit a minute or two for basil to soften before serving.<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t<\/ol>\n\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t\t
      \n\t\t
      Recipe Notes<\/div>\n\t\t

      Recipe by Christian Puglisi, Relae, Copenhagen, in Bon App\u00e9tit magazine.<\/p>\n\t<\/div>\n\t\t<\/div>\n<\/div>\n

      You might also like:<\/p>\n

      Farm to Fork Realized at Oceans and Earth Restaurant<\/a><\/p>\n

      Anchor Hitch Creates a Seafood Sensation at Union Market<\/a><\/p>\n

      Urban Produce’s High Density Vertical Growing System Addresses Food Deserts and World Hunger<\/a><\/p>\n