Sea Vegetables (Glasraí Mara)

Sea Vegetables (Glasraí Mara)

Dulse and sea lettuce simmered until tender, then finished with butter and a splash of vinegar.

Total 55 min Makes 4 servings Calories 95/serving

Dietary

Vegetarian, Pescatarian, Keto, Nut free, Halal, Kosher

Allergens

Dairy

This traditional Irish coastal dish transforms dried seaweed into a tender, briny side dish through gentle simmering and a butter finish. Served alongside potatoes or fish, it reflects the foraging traditions of Ireland's western shoreline, where dulse and other sea vegetables have long supplemented the diet. The result is savory, mineral-rich, and pleasantly chewy.

Ingredients

  • 2 ounces dried dulse
  • 1 ounces dried sea lettuce (or extra dulse)
  • 2 tablespoons unsalted butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoons malt vinegar
  • 1 teaspoons black pepper, freshly ground
  • 1 lemon, cut into wedges
  • 2 cups water, for soaking and simmering

Method

  1. Place the dried dulse and sea lettuce in a bowl and cover with cold water. Soak for 15 minutes to soften and release excess salt.

  2. Drain the seaweed, rinse thoroughly under cold running water, and roughly chop into 1-inch pieces.

  3. Melt the butter in a 6-quart saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

  4. Stir in the garlic and cook until fragrant, about 30 seconds.

  5. Add the chopped seaweed and 2 cups water to the pan. Bring to a simmer over medium heat.

  6. Reduce heat to low and simmer, stirring occasionally, until the seaweed is tender and most of the liquid has reduced, about 20 minutes.

  7. Stir in the malt vinegar and black pepper, and cook uncovered for 2 minutes to concentrate the flavors.

  8. Taste and adjust seasoning with additional pepper if needed. Transfer to a serving dish and serve warm with lemon wedges on the side.

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    Sea Vegetables (Glasraí Mara)

    This traditional Irish coastal dish transforms dried seaweed into a tender, briny side dish through gentle simmering and a butter finish. Served alongside potatoes or fish, it reflects the foraging traditions of Ireland's western shoreline, where dulse and other sea vegetables have long supplemented the diet. The result is savory, mineral-rich, and pleasantly chewy.

    55 min 4 servings 95 cal

    Ingredients

    • 2 ounces dried dulse
    • 1 ounces dried sea lettuce (or extra dulse)
    • 2 tablespoons unsalted butter
    • 1 small onion, finely chopped
    • 2 cloves garlic, minced
    • 1 tablespoons malt vinegar
    • 1 teaspoons black pepper, freshly ground
    • 1 lemon, cut into wedges
    • 2 cups water, for soaking and simmering

    Method

    1. 1

      Place the dried dulse and sea lettuce in a bowl and cover with cold water. Soak for 15 minutes to soften and release excess salt.

    2. 2

      Drain the seaweed, rinse thoroughly under cold running water, and roughly chop into 1-inch pieces.

    3. 3

      Melt the butter in a 6-quart saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

    4. 4

      Stir in the garlic and cook until fragrant, about 30 seconds.

    5. 5

      Add the chopped seaweed and 2 cups water to the pan. Bring to a simmer over medium heat.

    6. 6

      Reduce heat to low and simmer, stirring occasionally, until the seaweed is tender and most of the liquid has reduced, about 20 minutes.

    7. 7

      Stir in the malt vinegar and black pepper, and cook uncovered for 2 minutes to concentrate the flavors.

    8. 8

      Taste and adjust seasoning with additional pepper if needed. Transfer to a serving dish and serve warm with lemon wedges on the side.