, and Congee

I saw these greens at the Mariquita Farm stand at the Farmers Market. They were beautiful. “What are these called,” I asked the clerk.

“Tatsoi, you can cook them like beet greens or use them in a salad,” she replied. I bought three and at home checked the Mariquita Farm website recipes. The only recipe listed for Tatsoi was Oriental-Flavor Cabbage Slaw (with Tat soi) from the Greens Cookbook, a regular slaw with a Tatsoi garnish. Not appealing to me, for such a beautiful green.

Googleing “tatsoi” I found mainly salads and a bunch of uninteresting stir frys. Most references that came up on the first page were seed or gardening sites.

The Kitchen Dictionary website, had a pretty good description,

tatsoi, pronounced: that SOY

A dark green Asian salad green that has a spoon like shape, a pleasant and sweet aroma flavor like a mild mustard flavor, similar to bok choi. Tatsoi is generally eaten raw, but may be added to soups at the end of the cooking period. When tatsoi is mixed with other greens it enhances the flavor and nutritional value. Tatsoi may not be available in your regular grocery store. Specialty markets may carry it, or it can be grown from seeds, in warmer climates.

Google also found a few mentions of Rice Congee, where tatsoi is used as a garnish.
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