Tatsoi – Before we start: you’ve almost certainly eaten tatsoi before. The mild, mustardy leaves often show up in mixed salad greens, so — surprise! — you’re probably already acquainted. What’s so great about this green? Once you track it down, (aliases include tat soy, tat soi, broadbeak mustard, spoon mustard, spinach mustard, and rosette bok choy), it’ll quickly become one of the most versatile green vegetables you know.
How to Store and Prep
You know the drill: wrap the leaves (4) in a damp paper towel, and store them in a plastic bag in the refrigerator for 3 to 5 days. Prepare fresh tatsoi by separating the leaves (if you found a whole head) and washing well.
How to Use Tatsoi
Tatsoi is a very versatile green, equally suited to being served raw or lightly cooked. To make it easy, just use tatsoi anywhere you’d use spinach. Lightly steam or sauté it, wilt the leaves with a warm dressing, or add them to a soup at the end of cooking. In Deborah Madison’s Vegetarian Cooking for Everyone, she lets tatsoi shine in a simple salad with scallions, chives, and a sesame vinaigrette.
Looking for more ways to use it? We thought you might be. Here are enough ideas to get you through the week. Full recipes at Food52.com
Meyer Lemon Risotto
Borlotti Beans on Toast with Greens
Hot Smoked Salmon, Soba and Asian Greens Salad
Crisp Tofu with Asian Greens and Peanut Sauce
Halibut with Cashews, Tatsoi and Orange
Steamed Spinach with Balsamic Butter (Here, just sub tatsoi for spinach.)
Tatsoi with Avocado and Egg