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David Chang Wants You to Eat More Kelp
He’s teamed up with Sweetgreen on a new bowl — but you can just as easily make it at home
It’s 2020, and the seaweed revolution is upon us.
Chef and restaurateur David Chang and fast-casual salad chain Sweetgreen have been in the news touting their new “tingly sweet potato and kelp bowl,” noting that seaweed is nutritious, delicious, and good for the health of our planet.
They’re not wrong. But you don’t have to go to Sweetgreen to add seaweed to your diet. Because it’s largely sold dried, it’s a pantry staple that has uses beyond salads and stir-fries.
Most sea greens are protein-packed (nori is at the top of the chart with over 30 percent), an outstanding source of calcium (hijiki and wakame contain as much as 14 times the amount in milk), and high in vitamins (especially A, C, E, and B12, of which there are few vegetarian sources), and minerals (potassium, magnesium, phosphorus, iron, and iodine, which is difficult to obtain from natural sources).
Even if it’s a little over the top with a video and podcast: Good for Sweetgreen for adding kelp to its menu. Let’s stock it in our own kitchens, too.
Sea Greens 101
Here are the sea greens you’re likely to find in supermarkets, natural food stores, and Asian markets.
Arame and Hijiki (Hiziki)
Similar in look and use. Both are slender, almost hairy strands. Arame is finer, milder, and lighter in color; hijiki is black, briny, and expands massively when rehydrated. Use, after soaking, in salads, soups, and stews, or add to sautés or stir-fries.
Dulse
Dark red, crumpled-looking, and relatively soft. It can be eaten straight out of the package or added to salads, sandwiches, or soups. Also available smoked.
Kombu (Kelp)
Kelp contains a substance similar to MSG that enhances flavors. Add it to slow-simmering foods like beans, grains, soups, and stews…
