You probably have the same question I did: “What is tatsoi?”
That’s what I asked last weekend at the farmer’s market. I found these from the same woman who sold me the lovely french breakfast radishes.
According to that farmer, tatsoi is an Asian green that can be prepared like spinach. It can be served raw or cooked.
I was in an adventurous mood, so I bought a bag.
But the bag has been sitting in my fridge all week. Every day I’d look at it and wonder what I wanted to make with the little spoon shaped leaves. A salad?A stir fry? My adventurous mood disappeared.
So, tonight I was home alone for dinner with just little madigan for company. I needed to bite the bullet and eat the greens before they went to vegetable heaven. I noticed a leftover container of fresh tomato and basil sauce. I had an idea!
I thoroughly washed the tatsoi and let them air dry in a colander while I took little madigan for a walk.
After the walk, I heated olive oil in a saute pan and added about a clove of minced garlic. After 30 seconds, I threw in the greens. Another 30-60 seconds later, I added about a cup of the tomato sauce. Off to the side, I already made about 1/2 cup of couscous. I tossed that in the pan, too. The tatsoi cooked down as everything heated through. I seasoned with salt and pepper. Then I added a splash of red wine vinegar (it needed something). With a little sprinkle of Parmigiano-Reggiano, I had a lovely dish for one. (and lil madigan had a lovely bowl of kibble!)
The tatsoi did remind me of spinach, but with a little more ‘bite’. They were not bitter; they just had a stronger taste than spinach. I enjoyed the greens, but next time I think I’d leave them a little more aldente. By the time I dived into the plate, they felt a bit wilted. But I bet they would be really good in a stir fry.
Finally, I wanted to try out my new toy, my DIY light box, so I just had to take a picture of the plate. (sorry, I do not have a picture of lil madigan’s bowl, it was not nearly as pretty)