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.