Arame with Onion & Pecans
3 onions, cut finely in ½ moons
1 cup arame, rinsed & soaked for 5 min
½ cup pecan nuts, toasted lightly in a skillet & roughly chopped
Seasonings: Olive oil, sea salt, a.j.c., soy sauce, pinch mixed herbs
1. Heat a pot and add 1 tbsp olive oil, onions and a pinch of sea salt.
Sauté for about 12-15 min on a medium heat until soft and translucent.
2. Drain the arame and add with 2 tsp of soy sauce and simmer with the
lid on for a further 20 min or until soft and creamy (if contains a lot
of cooking juice, remove lid and cook on high heat till it evaporates.)
3. Season with the soy sauce, a.j.c. and mixed herbs to taste.
4. Add pecans and place in serving dish.