Tatsoi

• Cooking oil
• 1 cup scallion, onion, or leek, chopped
• ½ cup uncooked white rice
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1-2 cloves garlic, minced
• 1 TBLS fresh ginger root, minced
• Fresh or dried hot pepper, optional
• ¾ - 1+ cup broth or water
• 1 pound greens, chopped
• 1 cup cilantro, chopped
• Salt and pepper to taste
• Yogurt or lemon juice for serving

Sauté onion in oil 3-4 min. Add rice, spices and sauté 2-3 min. Add broth and simmer covered 10 min. Add greens, cilantro, and extra broth if needed. Simmer covered until tender, approx 20 min. Add salt and pepper. Serve topped with yogurt/lemon juice.

You can use any kind of greens here.  Doesn't have to be what is listed and could be kale, chard, beet greens, broccoli, and so on.  Really great and healthy breakfast!

• ½ onion, diced
• 1-2 TBLS cooking oil
• 2 cups pac choi, chopped, stems and greens seperated
• 2 cups tatsoi, chopped
• 1 tsp soy sauce
• 2 eggs, fried

Heat oil in large skillet over medium heat. Add onion and sauté until translucent. Add pac choi stems and sauté until softening, 3-4 min. Add soy sauce and greens and cook until wilted, about 2 min. Top with fried eggs. Try garnishing with avocado, salsa, sour cream, etc.!

You can make this with any Asian greens like tatsoi, Chinese leaf cabbage (Tokyo Bekana), pac choi, or even cabbage (though cook it longer).  Try this quick and easy way to cook these greens and you will be hooked!

2 tablespoons oil
2 tablespoons sesame seeds
4 teaspoons peeled, minced gingerroot
1-2 garlic scapes, minced
2 bunches Asian greens, chopped
2 tablespoons soy sauce
4 teaspoons rice vinegar (or other vinegar)

In oiled hot skillet, add sesame seeds.  Stir until they pop. Add ginger and garlic scapes, stirring for 1 min.  Add the greens and 1 TBLS soy sauce. Cook, covered, for 1 min. Uncover and sauté for 1 or 2 minutes more, until the greens are tender but still bright green.  Stir in more soy sauce and vinegar to taste.

3 tablespoons butter or coconut oil
1 bunch of tatsoi, stems chopped into 1” pieces and greens separated from stems
2 teaspoons minced ginger root, peeled
1 clove garlic, minced
1½ teaspoons soy sauce

Heat butter in skillet on medium and add ginger and tatsoi stems. Saute, stirring, until wilting about 5minutes.  Add garlic and tatsoi leaves and sauté, stirring until leaves wilt about 2 minutes. Add soy sauce, stir to mix and serve hot.

Availability: July-November

Storage tips: Refrigerate in a plastic bag. Tatsoi should last at least a week.

How to eat: Tatsoi is a shiny dark green Asian vegetable, similar to its relative Bok Choi, that can be eaten raw or cooked.  In fact it is so versitile in the kitchen as well as in the field that we sometimes call it "Summer Spinach"!  The entire plant is edible and a good basic rule is that the stems will take a little longer to cook than the leaves so add them first.  We enjoy tatsoi raw in salads, cooked into quiches, stir-fries, and Asian-inspired soups.  It's delicious with soy sauce.