This recipe was in the AJC, and was my first introduction to tatsoi. It would be just as delicious with spinach or any other tender green. Adapted from “Vegetables from Amaranth to Zucchini” by Elizabeth Schneider (William Morrow, $60).
Tatsoi is a yummy Asian green with many names: tai koo choi, tasai, wu tai cai, rosette bok choy and spoon lettuce.
Ingredients:
4 small tatsoi heads (about 1 pound) 2 medium green onions 2 tablespoons fresh lemon juice 1 teaspoon Dijon mustard 1/4 teaspoon salt 3 tablespoons olive oil
Preparation:
Cut off tatsoi bases to separate leaves. Rinse thoroughly and spin dry. Mince white part of green onions and thinly slice dark green part.
In a small bowl, whisk together lemon juice, mustard and salt. Stir in minced whites of green onions and olive oil. Taste for seasoning.
In a small skillet, warm lemon juice mixture over low heat. Add tatsoi leaves and toss to coat. Heat until leaves just begin to wilt, about 2 minutes. Remove from heat, add sliced green onion leaves and toss. Serve warm.