Today is all about our new favorite green. Learn what to look for at the market, and how to work it into meals from now till next week. Not only does it have a fun sounding name (that you can have a puntastic time with) Tatsoi is a really versatile green we know you will all love including in your meals.
Tatsoi is a member of the brassica family, along with mustard greens and Brussels sprouts. It has rounded leaves shaped like a spoon, which have a buttery texture and a slightly sweet flavor.
What to look for when choosing Tatsoi
Tatsoi leaves should be a deep glossy green and free of any bruising, wilting, or yellowing. In cooler weather Tatsoi usually is found as a whole intact head Tatsoi is stunningly beautiful and hugs the ground like a flat leafy rosette. In warmer weather tatsoi grows more upright (think similar to bok choi) which isn't as visually stunning but tasty non-the-less.
- Great source of Vitamins A, C, & K
- Good source of potassium and calcium
- Good source of beta-carotene, folate, phosphorous, and iron
Tatsoi is packed with 2 times as much vitamin C as that of an orange and loaded with minerals and health-promoting compounds.
How to Store and Prep
To get the most out of your Tatsoi wrap the leaves in a damp paper towel, and store them in a bag in the refrigerator for 3 to 5 days. Prepare fresh tatsoi by separating the leaves (if you found a whole head) and wash them well just before use.
How to Use Tatsoi
Tatsoi is a very versatile green, equally suited to being served raw or lightly cooked. To make it easy, just use tatsoi anywhere you’d use spinach. Lightly steam or sauté it, wilt the leaves with a warm dressing, or add them to a soup at the end of cooking. Here's a recipe we think you'll love.
Recipe adapted from Yummly
- 1 cup basmati rice (or rice of choice)
- 2 tablespoons coconut oil
- 1 organic onion (medium sized, diced)
- 3 cloves organic garlic (minced)
- 2 teaspoons curry powder
- 1/4 teaspoon crushed red pepper flakes
- freshly ground black pepper
- 1/2 cup stock (vegetables, or water)
- 425g can organic chickpeas (drained)
- 420ml can full fat coconut milk
- 1 tablespoon fresh lime juice
- 3 cups Good Harvest, certified organic tatsoi (roughly chopped)
- Cook the rice according to specific instructions on the package.
- Heat the oil in a large dutch oven or soup pot over medium heat. Add the onion and cook, stirring occasionally until fragrant, about 5 minutes. Add the garlic, curry powder, red pepper flakes and a healthy pinch of salt and pepper. Cook for 1 minute longer, stirring often to coat the onion and garlic in the spices.
- Add in the vegetable stock, chickpeas and coconut milk. Bring to a boil. Reduce the heat and simmer for 10 minutes. Add the lime juice and bok choy and keep on low heat until the greens wilts down. Season to taste with additional salt and pepper.
- Serve the soup with a scoop of rice and enjoy.