Friday, February 12, 2010

Easy Sauteed Tat Soi

Here's what Farmer John had for us at the Silver Lake pick-up this week:

Heart-Shaped Cabbage
Baby Bok Choy
Green Shallot
Tat Soi
Red Oak Leaf Lettuce

I'm delighted that tat soi makes a regular appearance in the CSA box. It's a lovely green that can be used many ways. Tat soi is also known as Asian spinach because it tastes a lot like spinach and can be used in many of the same ways as spinach. I like to saute tat soi in a small amount of olive oil with garlic and pine nuts. Here's a super quick recipe for tat soi:

Easy Sauteed Tat Soi

1 bunch tat soi
1-2 T olive oil
1 small clove garlic, minced or chopped
1 T toasted pine nuts
Salt and pepper to taste

1. Wash tat soi well in cold water. Shake off excess water, but do not dry.

2. Heat olive oil in skillet over medium heat.

3. Add garlic and saute until golden.

4. Add tat soi. Stir to coat lightly with oil. Reduce heat and cover until tat soi is wilted, stirring occasionally.

5. If there's excess water in the skillet, uncover and cook off water.

6. Add toasted pine nuts. Season with salt and pepper to taste.

Serves 2




  1. Gingery Sauteed Tat-Soi with Tofu Steaks

    This simple recipe features sauteed tat soi that is bathed in a tangy, spicy ginger sauce and paired with tofu, though grilled white fish or sauteed shrimp work well too. It's delicious served atop jasmine rice.

    Gingery Sauteed Tat-Soi with Tofu Steaks
    Serves 2
    Print recipe only here.

    2 tablespoons soy sauce
    1/4 teaspoon rice vinegar
    2 teaspoons brown sugar
    2 teaspoons lime juice
    2 teaspoons minced fresh ginger
    1/4 teaspoon cayenne pepper
    6 ounces extra firm tofu, cut into "steaks"
    1 tablespoon sesame oil, divided
    2 small bunches of tat-soi
    1-2 teaspoons toasted sesame seeds

    In a small bowl whisk all ingredients from soy sauce through cayenne pepper.

    In a large skillet over medium high heat, add 2 teaspoons sesame oil. Add tofu steaks; cook for 5-7 minutes per side, or until golden brown. Remove from skillet. Add remaining 1 teaspoon sesame oil to skillet; add tat soi; once wilted, add sauce. Reduce heat to medium-low, and cook just until sauce slightly thickens.

    Divide greens on plates. Top with half of the tofu. Drizzle with remaining sauce, and sprinkle with sesame seeds. Serve immediately.

  2. I found this recipe through Google:

    Simple DANDELION greens, Italian-style.

    My favorite way to eat dandelions.

    Here’s how to do it:

    Pick dandelion greens. Stick to plants that are not blooming if you don’t want them to be too bitter. Sturdy kitchen scissors are great for picking greens. (You can also use garden or farm-grown dandelion greens—they’ll be bigger and maybe a bit less bitter, but you won’t have the fun of snipping your lawn with scissors!)

    Wash dandelion greens. Soak them in a bowl of water, fish them out, and repeat with clean water until you don’t find any dirt on the bottom of the bowl.

    Heat a generous amount of olive oil in a skillet. You could also use lard or schmaltz. Goose fat is especially good.

    Saute the greens in the oil. Cook them until they’re as soft as you like. You may want to put a lid on the pan and steam them for a bit if they’re tough.

    Salt the greens to taste. Use good salt if you have it—I like unrefined sea salt.

    Chop a bunch of garlic. How much depends on how much you like garlic.

    Stir the garlic into the greens. I like to leave it basically raw, but you can keep cooking it for a minute or two if you like.

    Serve it forth, as they say in the old cookbooks.