Writing for the New York Times, Melissa Clark uses our Ready-Cut Kelp to create a warm, comforting stew. “Cooking dried beans with seaweed is a traditional method of adding flavor that’s also thought to mitigate some of the gas-inducing enzymes present in the legumes. Here, white beans are simmered with briny dried kombu to add depth, then mixed with slivered kelp for freshness and a slight crunch. It’s a play on white beans with escarole, but with the flavor of the sea.” Full recipe here!
Featured in: The Climate Friendly Vegetable You Ought to Eat