If you’ve participated in a spring or early summer CSA recently, you’ve likely gotten some early season (or late season) greens that look vaguely like bok choy. Welcome to the world of tatsoi. What is tatsoi? It’s a hearty Asian green that is quick and easy to use in a variety of dishes.
What is tatsoi?
Tatsoi, sometimes known as ‘spinach mustard’ is a dark, leafy green with white stems. It’s a member of the brassica family along with mustard greens and Brussels sprouts. The name itself comes from Cantonese and roughly translates to “drooping vegetable.”
How do you store it?
The best way to store tatsoi is like any other delicate leafy green. If you’re a veteran CSA member, you know the drill. Store tatsoi in the fridge, preferably in the crisper drawer. Store in plastic bag or wrapped in damp paper towels and wait to wash until eating or cooking.
How do you prep it?
Tatsoi is a very flexible and versatile ingredient for a vegetable and works just as well raw or cooked.
Young tatsoi leaves can be eaten raw and can easily be substituted for spinach or lettuce for a salad. If you have more mature leaves or prefer cooking tatsoi, I’ve found it works best to just steam or include in stir-frys with other vegetables. It can also be added to soups or be lightly sauteéd.
Tatsoi is a great source or a number of vitamins and minerals including A, C, K, potassium, calcium and iron.
What are some recipes?
- Stir fried tatsoi with sweet and sour tofu
- Grilled halibut with tatsoi
- Spicy sweet potato and tatsoi soup
Don’t let the funny name fool you or put you off from trying this CSA staple. Tatsoi is nutritious and simple to prepare. It’s a great way to get a new and unique leafy green in your diet. You could even try it on pizza.
Tatsoi! As fun to say as it is to eat.