Tatsoi has been making it’s way to the CSA share boxes this fall and it’s quickly becoming a favorite! The leaves have a similar texture and flavor to spinach, and you can leave the stems on or remove them.
I like to quickly braise them whole and serve as a side dish. They cook very quickly and the stems are soft enough that you won’t need a knife.
This is actually my go-to recipe for weeknight greens – use with any leafy green and up the cooking time if necessary (for kale or collards remove the stems). Start by remove the bottoms of the tatsoi, and rinsing any grit off.
For the braising liquid I often use store-bought good quality veggie broth (although we love to make homemade stock as well). I’m fresh out of the rich vegetable stock I made a few weeks ago, so I used a cup of water with garlic, chili flakes, salt, and lots of black pepper.
Honestly both methods are just as good. You could also add ginger, tamari, or toasted sesame oil to the braising liquid.
Add the greens in batches, covering the lid to let them wilt before adding more. For tatsoi I keep the heat on high and just cook them covered for a few minutes.
They’re ready when they are soft, but still retain their green color. Serve on a plate, or in bowl with the liquid spooned over the top. They can also be added to broth soups this way, like miso noodle soup.
- 1 bundle of tatsoi, bottoms removed, and leaves rinsed
- 1 cup vegetable stock or water
- Optional Pinch of: crushed red pepper, sea salt, black pepper
- 2 cloves garlic, minced
- 1 tablespoon olive oil