Sea beans are a crunchy, briny delight. Also called salicornia or samphire, they are juicy and crisp succulents that grow along shorelines. We predict that this type of Earth-friendly, vitamin- and mineral-rich sea green will become a more important food source in the future. We first blanch the beans in boiling water to eliminate a little of their salinity. They remain still quite salty, though, so balance with less-salty offerings on your plate. You’ll find sea beans in some gourmet markets, or you can order from melissas.com.
4 cups fresh sea beans (salicornia), about 7 ounces, rinsed and drained
1 tablespoon canola oil
1 cup thinly vertically sliced red onion
How to Make It
Bring a large pot of water to a boil. Add sea beans; cook 30 seconds. Drain and plunge sea beans into a large bowl of ice water. Drain and pat dry.
Heat a large skillet over medium-high. Add oil; swirl to coat. Add onion; sauté 2 to 3 minutes or until crisp-tender but still vibrant in color. Add sea beans; cook 1 minute or just until warm.