Crispy Dulse
Dulse is a wonderful sea ‘vegetable.’
And is not actually a seaweed. Dulse is an algae. Yum!
Ok so dulse has been eaten for thousands of years because of its abundance and nutrient rich flavor.
It can be eaten raw or cooked. Both are great if you know what to do. Here is a simple start.
Take dulse and simply quickly heat it with a tiny bit of oil to make a salty, crunchy topping. Amazing on a salad!
I happen to love it with baked beans (Ok I know… might be in the same category as pickles and peanut butter…. just try it… see what you think!)
And you can also put crispy dulse in a sandwich (dulse lettuce and tomato), on grain or pasta dishes as a garnish, on oats (hot apple oatmeal with bits savory dulse on top})….so many delicious possibilities…
But please note (even though so highly nutritious in so many ways) , dulse is salty and has a high iodine content.
Be attentive. If you are feeding kids (especially) (or someone with who needs a low salt diet), then take the time to gently unfold the dulse leaves and wipe away any surface salts. Then use sparingly.
Crispy Dulse
prep and cooking time : 10 minutes
Makes 2 Tbsp.
2 Tbsp. dulse (not flakes)
1/4 tsp. grape seed oil ( or other oil with a high smoke point)
Optional: Gently unfold dulse leaves and wipe off excess surface salts with a dry or barely damp cloth.
Brush a skillet (cast iron is ok) with oil.Turn heat to medium and let the pan warm up for a half minute.
Unfold dulse and add to skillet giving each piece a little room.
After 1 to 2 minutes it will move and turn a lighter color. Quickly turn and cook the other side for a minute or so.
Remove from pan and drain on absorbent paper.
When cool serve.
This is a salty mineral rich condiment.
Enjoy right away and use sparingly.
