Zesty, vibrant, and packed with nutrients, tatsoi is the leafy green that’s about to revolutionize your meal prep! Whether you’re whipping up a quick weeknight dinner or seeking fresh inspiration for your seasonal favorites, these 18 delicious tatsoi recipes promise to deliver both flavor and health in every bite. Dive into our roundup and discover how easy it is to turn this versatile green into your next culinary masterpiece.
Garlic Sautéed Tatsoi with Sesame Seeds
Kaleidoscopic in its simplicity, this Garlic Sautéed Tatsoi with Sesame Seeds transforms humble greens into a dish of understated elegance. The tatsoi’s tender leaves and crisp stems offer a perfect canvas for the aromatic garlic and nutty sesame seeds, creating a harmony of flavors that’s both refreshing and deeply satisfying.
Ingredients
- For the sauté:
- 1 bunch tatsoi, washed and dried
- 2 tbsp olive oil
- 3 cloves garlic, minced
- For finishing:
- 1 tbsp sesame seeds
- 1/2 tsp salt
Instructions
- Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
- Add minced garlic to the skillet, sautéing for 30 seconds until fragrant but not browned, to avoid bitterness.
- Increase heat to medium-high, add tatsoi to the skillet, tossing gently to coat with the garlic-infused oil.
- Sauté the tatsoi for 2-3 minutes, until leaves are wilted and stems are tender-crisp, stirring occasionally.
- Sprinkle salt over the tatsoi, tossing to distribute evenly.
- Remove skillet from heat, sprinkle sesame seeds over the tatsoi, and give one final gentle toss to combine.
- Transfer to a serving dish immediately to preserve the vibrant green color and crisp texture.
Generously textured with a slight crunch from the sesame seeds, this dish boasts a garlicky depth that’s beautifully balanced by the tatsoi’s natural sweetness. Serve it alongside grilled fish or tofu for a light yet fulfilling meal, or enjoy it as a standalone dish for a quick, nutritious fix.
Tatsoi and Mushroom Stir-Fry
Elevate your weeknight dinner with this Tatsoi and Mushroom Stir-Fry, a dish that marries the earthy depth of mushrooms with the peppery freshness of tatsoi, all brought together in a symphony of flavors that dance on the palate.
Ingredients
- For the stir-fry:
- 2 tbsp vegetable oil
- 1 lb mixed mushrooms (such as shiitake and cremini), sliced
- 1 bunch tatsoi, roughly chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- For the sauce:
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1/2 tsp sugar
Instructions
- Heat vegetable oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
- Add the sliced mushrooms to the wok, spreading them out in a single layer. Cook without stirring for 2 minutes to allow them to brown, then stir and cook for another 3 minutes until golden.
- Push the mushrooms to one side of the wok. Add the minced garlic and grated ginger to the cleared space and cook for 30 seconds until fragrant.
- Combine the mushrooms with the garlic and ginger, then add the chopped tatsoi. Stir-fry for 2 minutes until the tatsoi is just wilted.
- In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, and sugar. Pour the sauce over the stir-fry and toss to coat evenly. Cook for another minute until everything is heated through.
- Tip: For an extra layer of flavor, finish the dish with a sprinkle of toasted sesame seeds or a drizzle of chili oil.
- Tip: Ensure your wok is hot enough before adding the ingredients to achieve the perfect sear on the mushrooms.
- Tip: Tatsoi cooks quickly, so add it towards the end to retain its vibrant color and crisp texture.
Delight in the contrast of textures, from the tender mushrooms to the crisp tatsoi, all enveloped in a savory sauce that’s rich yet balanced. Serve this stir-fry over a bed of steamed jasmine rice or alongside grilled proteins for a meal that’s as nourishing as it is flavorful.
Creamy Tatsoi Soup with Coconut Milk
On a brisk evening, nothing comforts the soul quite like a bowl of creamy tatsoi soup, its velvety texture and rich coconut milk base offering a harmonious blend of flavors that dance on the palate.
Ingredients
- For the soup base:
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 lb tatsoi, roughly chopped
- 4 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- 1 tsp salt
- 1/2 tsp black pepper
- For garnish:
- 1/4 cup cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
- Add diced onion and minced garlic to the pot, sautéing until the onion is translucent, approximately 5 minutes.
- Stir in the chopped tatsoi, cooking until just wilted, about 2 minutes. Tip: Avoid overcooking to preserve the vibrant green color.
- Pour in the vegetable broth, bringing the mixture to a gentle boil. Reduce heat and simmer for 10 minutes to meld the flavors.
- Blend the soup until smooth using an immersion blender, or carefully transfer to a blender in batches. Tip: For an extra creamy texture, blend for an additional minute.
- Return the soup to the pot if using a blender, then stir in the coconut milk, salt, and black pepper. Heat through over low heat for 5 minutes, stirring occasionally. Tip: Do not boil after adding coconut milk to prevent separation.
- Ladle the soup into bowls, garnishing with chopped cilantro and a lime wedge on the side for a bright, citrusy contrast.
Mellow yet rich, this creamy tatsoi soup boasts a silky texture that’s perfectly balanced by the tangy lime and fresh cilantro. Serve it with a side of crusty bread for dipping, or top with roasted chickpeas for an added crunch.
Tatsoi and Tofu Salad with Ginger Dressing
Just as the summer sun reaches its zenith, a refreshing Tatsoi and Tofu Salad with Ginger Dressing emerges as the epitome of seasonal dining. This dish marries the crisp, peppery notes of tatsoi with the creamy subtlety of tofu, all brought together by a vibrant, zesty ginger dressing that dances on the palate.
Ingredients
- For the salad:
- 4 cups tatsoi, washed and dried
- 1 cup firm tofu, cubed
- 1/2 cup red bell pepper, thinly sliced
- 1/4 cup scallions, chopped
- For the dressing:
- 3 tbsp olive oil
- 2 tbsp rice vinegar
- 1 tbsp fresh ginger, grated
- 1 tsp honey
- 1/2 tsp salt
Instructions
- In a large bowl, gently toss the tatsoi, tofu cubes, red bell pepper, and scallions until evenly mixed.
- In a small bowl, whisk together the olive oil, rice vinegar, grated ginger, honey, and salt until the dressing is emulsified.
- Drizzle the dressing over the salad and toss lightly to coat all ingredients evenly, being careful not to break the tofu cubes.
- Let the salad sit for 5 minutes before serving to allow the flavors to meld together.
- Serve the salad chilled or at room temperature, garnished with additional scallions if desired.
Here, the contrast between the crunchy tatsoi and the soft tofu creates a delightful texture play, while the ginger dressing adds a refreshing kick. For an extra layer of flavor, consider topping the salad with toasted sesame seeds or a sprinkle of chili flakes before serving.
Spicy Tatsoi and Shrimp Noodle Bowl
Savory and vibrant, this Spicy Tatsoi and Shrimp Noodle Bowl marries the delicate crunch of tatsoi with the succulent sweetness of shrimp, all tied together with a fiery sauce that promises to awaken the senses.
Ingredients
- For the noodles:
- 8 oz rice noodles
- 4 cups water
- For the shrimp:
- 1 lb shrimp, peeled and deveined
- 1 tbsp olive oil
- 1/2 tsp salt
- For the sauce:
- 2 tbsp soy sauce
- 1 tbsp sriracha
- 1 tsp honey
- 1 clove garlic, minced
- For the bowl:
- 2 cups tatsoi, roughly chopped
- 1/4 cup green onions, sliced
- 1 tbsp sesame seeds
Instructions
- Bring 4 cups of water to a boil in a large pot. Add the rice noodles and cook for 8-10 minutes, or until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add the shrimp and salt, cooking for 2-3 minutes per side, or until the shrimp are pink and opaque.
- In a small bowl, whisk together soy sauce, sriracha, honey, and minced garlic to create the sauce.
- Combine the cooked noodles, shrimp, and sauce in the skillet, tossing gently to coat everything evenly.
- Add the tatsoi and green onions to the skillet, stirring for 1-2 minutes until the greens are just wilted.
- Sprinkle with sesame seeds before serving.
Just as the dish comes together with a harmonious blend of textures and flavors, consider garnishing with extra sriracha for those who dare to dial up the heat or a squeeze of lime for a refreshing zest.
Tatsoi and Avocado Smoothie
Unveiling a refreshing blend that marries the peppery notes of tatsoi with the creamy richness of avocado, this smoothie is a vibrant homage to summer’s bounty. Perfect for a brisk morning or a revitalizing afternoon pick-me-up, its lush texture and harmonious flavors are sure to delight.
Ingredients
- For the smoothie:
- 1 cup fresh tatsoi leaves, tightly packed
- 1 ripe avocado, peeled and pitted
- 1 cup almond milk, unsweetened
- 1 tbsp honey
- 1/2 cup ice cubes
Instructions
- Wash the tatsoi leaves thoroughly under cold running water to remove any dirt or grit, then pat dry with a clean towel.
- In a high-speed blender, combine the tatsoi leaves, avocado, almond milk, and honey.
- Blend on high speed for 30 seconds, or until the mixture is completely smooth and no leafy bits remain.
- Add the ice cubes to the blender and pulse until the smoothie reaches your desired consistency, about 15-20 seconds.
- Pour the smoothie into a tall glass and serve immediately for the best texture and flavor.
Yield a smoothie that boasts a velvety texture with a subtle kick from the tatsoi, balanced beautifully by the avocado’s buttery smoothness. For an extra touch of elegance, garnish with a thin slice of avocado or a sprinkle of tatsoi leaves on top.
Roasted Tatsoi with Balsamic Glaze
Unveiling a dish that marries the earthy tones of tatsoi with the sweet and tangy allure of balsamic glaze, this recipe is a testament to the beauty of simple ingredients transformed through careful cooking. Perfect for a sophisticated side or a light main, it’s a celebration of flavor and texture that will elevate any meal.
Ingredients
- For the roasted tatsoi:
- 1 bunch tatsoi, washed and dried
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the balsamic glaze:
- 1/2 cup balsamic vinegar
- 1 tbsp honey
Instructions
- Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting.
- In a large bowl, toss the tatsoi with olive oil, salt, and black pepper until evenly coated. Tip: Ensure the leaves are dry to achieve a crispier texture.
- Spread the tatsoi in a single layer on a baking sheet, avoiding overcrowding to allow even roasting.
- Roast in the preheated oven for 10 minutes, then flip the leaves and roast for another 5 minutes until the edges are slightly crispy. Tip: Watch closely after flipping to prevent burning.
- While the tatsoi roasts, combine balsamic vinegar and honey in a small saucepan over medium heat. Bring to a simmer, then reduce the heat to low and cook for 5-7 minutes, stirring occasionally, until the mixture thickens to a glaze consistency. Tip: The glaze will continue to thicken as it cools, so remove it from the heat when it’s slightly thinner than desired.
- Drizzle the balsamic glaze over the roasted tatsoi just before serving to maintain the crispness of the leaves.
Best enjoyed immediately, the roasted tatsoi offers a delightful contrast between its crispy leaves and tender stems, while the balsamic glaze adds a layer of complexity with its rich sweetness. Serve it alongside grilled meats or as part of a vibrant salad for a touch of elegance.
Tatsoi and Chickpea Curry
On a bustling evening when time seems to slip through your fingers, our Tatsoi and Chickpea Curry emerges as a beacon of comfort, blending the earthy tones of tatsoi with the hearty richness of chickpeas in a symphony of flavors that dance on the palate.
Ingredients
- For the curry base:
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1/4 tsp cayenne pepper
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 cup vegetable broth
- For finishing:
- 2 cups tatsoi, roughly chopped
- 1/2 cup coconut milk
- Salt to taste
Instructions
- Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
- Add the chopped onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
- Stir in the minced garlic and grated ginger, cooking for another 30 seconds until fragrant.
- Add the ground cumin, coriander, turmeric, and cayenne pepper, toasting the spices for about 1 minute to release their aromas.
- Pour in the diced tomatoes, chickpeas, and vegetable broth, bringing the mixture to a simmer. Let it cook uncovered for 10 minutes, allowing the flavors to meld.
- Gently fold in the tatsoi and coconut milk, cooking for an additional 3 minutes until the tatsoi is just wilted.
- Season with salt to taste, then remove from heat.
Mellow yet vibrant, this curry boasts a creamy texture with a hint of spice, perfect when served over a bed of steamed jasmine rice or with a side of warm naan bread for dipping.
Tatsoi and Quinoa Stuffed Bell Peppers
Combining the earthy flavors of quinoa with the delicate, mustard-like taste of tatsoi, these stuffed bell peppers are a testament to the beauty of plant-based cuisine. Perfect for a summer evening, they offer a harmonious blend of textures and flavors that are both nourishing and indulgent.
Ingredients
- For the filling:
- 1 cup quinoa, rinsed
- 2 cups water
- 1 tbsp olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 cups tatsoi, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the peppers:
- 4 large bell peppers, tops cut off and seeds removed
- 1 tbsp olive oil
- 1/2 cup vegetable broth
Instructions
- Preheat the oven to 375°F (190°C).
- In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is fluffy.
- While the quinoa cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until soft and translucent, about 5 minutes.
- Add the chopped tatsoi to the skillet, cooking until just wilted, about 2 minutes. Season with salt and pepper.
- Fluff the cooked quinoa with a fork and stir it into the skillet with the tatsoi mixture, combining well.
- Brush the outside of the bell peppers with 1 tbsp olive oil and place them in a baking dish. Fill each pepper with the quinoa and tatsoi mixture.
- Pour the vegetable broth into the bottom of the baking dish. Cover with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the peppers are tender and the tops are slightly golden.
Generously stuffed, these peppers boast a satisfying contrast between the tender quinoa filling and the crisp, sweet bell pepper shell. Serve them atop a bed of fresh tatsoi leaves for an extra layer of texture and color, or drizzle with a balsamic reduction for a touch of acidity that brightens the dish.
Tatsoi and Salmon Sushi Rolls
Savory and sophisticated, these Tatsoi and Salmon Sushi Rolls blend the delicate textures of fresh salmon with the peppery bite of tatsoi greens, all wrapped in the comforting embrace of sushi rice and nori. Perfect for an elegant dinner or a refined lunch, this dish promises a delightful fusion of flavors that will transport your senses straight to the heart of Japanese cuisine.
Ingredients
- For the sushi rice:
- 2 cups sushi rice
- 2 cups water
- 1/4 cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
- For the filling:
- 8 oz fresh salmon, thinly sliced
- 1 cup tatsoi leaves, washed and dried
- 1 avocado, sliced
- 1 tbsp wasabi paste
- 2 tbsp soy sauce
- For assembly:
- 4 sheets nori
- 1/2 cup water (for sealing rolls)
Instructions
- Rinse the sushi rice under cold water until the water runs clear, then drain well.
- Combine the rinsed rice and 2 cups of water in a rice cooker. Cook according to the manufacturer’s instructions, then let it sit for 10 minutes after cooking.
- In a small saucepan, heat the rice vinegar, sugar, and salt over low heat until dissolved. Gently fold this mixture into the cooked rice, then let it cool to room temperature.
- Lay a sheet of nori on a bamboo mat, shiny side down. Spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top.
- Arrange slices of salmon, tatsoi leaves, and avocado in a line along the bottom edge of the rice-covered nori.
- Using the bamboo mat, tightly roll the nori away from you, sealing the edge with a bit of water.
- Repeat with the remaining nori sheets and filling ingredients.
- Using a sharp knife, slice each roll into 8 pieces, wiping the knife with a damp cloth between cuts for clean slices.
- Serve the sushi rolls with wasabi paste and soy sauce on the side.
Amazingly balanced, these sushi rolls offer a creamy texture from the avocado, a fresh crunch from the tatsoi, and a rich, buttery finish from the salmon. For an extra touch of elegance, garnish with thinly sliced lemon or a sprinkle of sesame seeds before serving.
Tatsoi and Sweet Potato Hash
Kaleidoscopic in both color and flavor, this Tatsoi and Sweet Potato Hash brings a vibrant twist to your morning routine or a hearty side dish to any meal. Its harmonious blend of earthy sweet potatoes and peppery tatsoi, crowned with a perfectly fried egg, promises a dish that’s as nourishing as it is delightful.
Ingredients
- For the hash:
- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 bunch tatsoi, roughly chopped
- 2 cloves garlic, minced
- For serving:
- 4 eggs
- 1 tbsp butter
- Salt and pepper to taste
Instructions
- Preheat a large skillet over medium heat and add 1 tbsp olive oil.
- Add the diced sweet potatoes to the skillet, seasoning with 1/2 tsp salt and 1/4 tsp black pepper. Cook for 10 minutes, stirring occasionally, until the potatoes begin to soften and brown.
- Tip: For even cooking, ensure the sweet potato cubes are uniformly sized.
- Add the minced garlic and chopped tatsoi to the skillet. Cook for another 3-4 minutes, until the tatsoi wilts and the garlic is fragrant.
- Tip: Avoid overcooking the tatsoi to maintain its vibrant color and slight crunch.
- While the hash cooks, heat a separate non-stick skillet over medium heat. Add 1 tbsp butter and crack the eggs into the skillet. Cook to your preferred doneness, seasoning with salt and pepper.
- Tip: For sunny-side-up eggs, cover the skillet with a lid for the last minute of cooking to ensure the whites are fully set.
- Divide the hash among four plates and top each with a fried egg. Serve immediately.
Yielding a dish with a delightful contrast of textures—creamy sweet potatoes against the crisp tatsoi—this hash is a testament to the beauty of simple ingredients. For an extra layer of flavor, drizzle with a touch of hot sauce or sprinkle with crumbled feta before serving.
Tatsoi and Egg Drop Soup
Yearning for a dish that combines the delicate flavors of fresh greens with the comforting warmth of a classic soup? This Tatsoi and Egg Drop Soup marries the peppery bite of tatsoi with the silky texture of eggs, creating a harmonious blend that’s both nourishing and elegant.
Ingredients
- For the broth:
- 4 cups chicken or vegetable broth
- 1 tbsp soy sauce
- 1 tsp sesame oil
- For the soup:
- 2 cups tatsoi, roughly chopped
- 2 eggs, lightly beaten
- 1 green onion, thinly sliced
- 1/2 tsp white pepper
Instructions
- In a medium pot, bring the chicken or vegetable broth to a boil over high heat.
- Reduce the heat to medium and stir in the soy sauce and sesame oil, allowing the flavors to meld for about 1 minute.
- Add the chopped tatsoi to the pot, cooking until just wilted, approximately 2 minutes. Tip: Avoid overcooking the tatsoi to preserve its vibrant color and slight crunch.
- Slowly pour the beaten eggs into the soup in a steady stream, stirring gently with a fork to create thin ribbons. Tip: Pouring the eggs slowly ensures they cook evenly and remain tender.
- Season the soup with white pepper and garnish with sliced green onions before serving. Tip: White pepper adds a subtle heat without the visual distraction of black specks.
Momentarily, the first spoonful reveals the soup’s luxurious texture, with the tatsoi offering a fresh contrast to the creamy eggs. Serve it alongside steamed jasmine rice for a fulfilling meal that celebrates simplicity and sophistication.
Tatsoi and Lentil Stew
This Tatsoi and Lentil Stew is a harmonious blend of earthy lentils and vibrant tatsoi, creating a dish that’s as nourishing as it is flavorful. The stew’s rich, comforting base is perfectly balanced by the fresh, slightly peppery notes of the tatsoi, making it an ideal meal for any season.
Ingredients
- For the stew base:
- 1 cup dried green lentils, rinsed
- 4 cups vegetable broth
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- For finishing:
- 4 cups tatsoi, roughly chopped
- 1 tbsp lemon juice
- Salt to taste
Instructions
- In a large pot, heat the olive oil over medium heat until shimmering.
- Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
- Stir in the minced garlic, ground cumin, and smoked paprika, cooking for another minute until fragrant.
- Add the rinsed lentils and vegetable broth to the pot, bringing the mixture to a boil.
- Reduce the heat to low, cover, and simmer for 25 minutes, or until the lentils are tender but not mushy.
- Once the lentils are cooked, stir in the chopped tatsoi and lemon juice, cooking for an additional 2-3 minutes until the greens are wilted.
- Season with salt to taste, then remove from heat.
Generously ladle the stew into bowls, noting how the tender lentils and wilted tatsoi create a delightful contrast in textures. The smoky undertones from the paprika and the freshness of the lemon juice elevate this humble stew into a dish that’s both sophisticated and deeply satisfying. Serve with a slice of crusty bread to soak up every last drop of the flavorful broth.
Tatsoi and Beef Stir-Fry with Oyster Sauce
Kickstart your culinary journey with this Tatsoi and Beef Stir-Fry, a dish that marries the earthy tones of tatsoi with the rich, umami depth of beef, all brought together by the glossy embrace of oyster sauce.
Ingredients
- For the stir-fry:
- 1 lb beef sirloin, thinly sliced
- 4 cups tatsoi, washed and trimmed
- 2 tbsp vegetable oil
- For the sauce:
- 3 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tsp sugar
- 1/2 cup water
Instructions
- Heat a large wok or skillet over high heat until a drop of water sizzles upon contact.
- Add 1 tbsp of vegetable oil to the wok, swirling to coat the surface evenly.
- Add the thinly sliced beef sirloin in a single layer, searing for 2 minutes on each side until browned but still pink inside. Remove and set aside.
- In the same wok, add the remaining 1 tbsp of vegetable oil and the tatsoi. Stir-fry for 1 minute until just wilted.
- Return the beef to the wok, adding the oyster sauce, soy sauce, sugar, and water. Stir well to combine.
- Continue to cook for another 2 minutes, allowing the sauce to thicken slightly and coat the beef and tatsoi evenly.
Outstanding in its simplicity, this dish offers a delightful contrast between the tender beef and the crisp tatsoi, with the oyster sauce lending a velvety richness that ties everything together. Serve it over a bed of steamed jasmine rice for a complete meal that’s as satisfying as it is elegant.
Tatsoi and Pineapple Smoothie
Amidst the bustling culinary trends, the Tatsoi and Pineapple Smoothie emerges as a refreshing blend of earthy greens and tropical sweetness, offering a vibrant start to any day or a revitalizing pause in the afternoon.
Ingredients
- For the smoothie:
- 1 cup fresh tatsoi leaves, tightly packed
- 1 cup fresh pineapple chunks
- 1/2 cup coconut water
- 1 tbsp honey
- 1/2 cup ice cubes
Instructions
- Wash the tatsoi leaves thoroughly under cold running water to remove any dirt or grit. Pat them dry with a clean kitchen towel.
- Peel the pineapple and cut it into small chunks, ensuring to remove the core for a smoother texture.
- In a high-speed blender, combine the tatsoi leaves, pineapple chunks, coconut water, and honey.
- Blend on high speed for 45 seconds, or until the mixture is completely smooth. Tip: For a creamier texture, add a frozen banana to the mix.
- Add the ice cubes to the blender and pulse a few times until the ice is fully incorporated but the smoothie remains thick. Tip: If the smoothie is too thick, adjust the consistency by adding a little more coconut water.
- Pour the smoothie into a chilled glass and serve immediately. Tip: Garnish with a small tatsoi leaf or a pineapple wedge for an elegant presentation.
Just as vibrant in flavor as it is in color, this smoothie boasts a perfect balance between the peppery tatsoi and the sweet, tangy pineapple. Serve it in a hollowed-out pineapple for a festive touch or enjoy it as is for a quick, nutritious boost.
Tatsoi and Goat Cheese Tart
Whisking together the delicate flavors of earthy tatsoi and creamy goat cheese, this tart is a celebration of simplicity and sophistication. Perfect for a brunch gathering or a light dinner, its flaky crust and rich filling promise to delight the palate with every bite.
Ingredients
- For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, chilled and diced
- 4 tbsp ice water
- For the filling:
- 2 cups fresh tatsoi, roughly chopped
- 1 tbsp olive oil
- 1/2 cup goat cheese, crumbled
- 2 large eggs
- 1/2 cup heavy cream
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix the flour and salt for the crust. Add the diced butter and use your fingers to rub it into the flour until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Tip: Avoid overworking the dough to ensure a flaky crust.
- Roll out the dough on a floured surface to fit a 9-inch tart pan. Press it into the pan and trim the edges. Chill for 15 minutes.
- Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes until lightly golden.
- While the crust bakes, heat olive oil in a skillet over medium heat. Add the tatsoi and sauté until just wilted, about 2 minutes. Tip: Sautéing the tatsoi removes excess moisture, preventing a soggy tart.
- In a bowl, whisk together the eggs, heavy cream, and black pepper. Stir in the crumbled goat cheese and sautéed tatsoi.
- Pour the filling into the pre-baked crust. Bake for 25-30 minutes, or until the filling is set and the edges are golden brown. Tip: Let the tart cool for 10 minutes before slicing to ensure clean cuts.
Rich in flavor and texture, this tart pairs beautifully with a crisp white wine or a light salad. The contrast between the creamy filling and the crisp crust makes each forkful a delightful experience.
Tatsoi and Chicken Lettuce Wraps
Delightfully crisp and refreshing, these Tatsoi and Chicken Lettuce Wraps offer a harmonious blend of textures and flavors, perfect for a light yet satisfying meal. The tender chicken, vibrant tatsoi, and a hint of umami from the sauce come together in a lettuce cup that’s as pleasing to the eye as it is to the palate.
Ingredients
- For the chicken filling:
- 1 lb ground chicken
- 1 tbsp olive oil
- 1 cup diced onions
- 2 cloves garlic, minced
- 1 cup chopped tatsoi
- For the sauce:
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 1 tsp rice vinegar
- For serving:
- 8 large lettuce leaves (such as butter or romaine)
- 1/4 cup chopped green onions
- 1 tbsp sesame seeds
Instructions
- Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
- Add diced onions to the skillet and sauté until translucent, about 3 minutes, stirring occasionally.
- Stir in minced garlic and cook for an additional 30 seconds until fragrant.
- Add ground chicken to the skillet, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
- While the chicken cooks, whisk together soy sauce, hoisin sauce, sesame oil, and rice vinegar in a small bowl.
- Once the chicken is cooked, pour the sauce over the chicken and stir to combine evenly.
- Add chopped tatsoi to the skillet and cook for 1-2 minutes until just wilted.
- Remove the skillet from heat and let the mixture cool slightly, about 2 minutes.
- Spoon the chicken mixture into lettuce leaves, garnish with chopped green onions and sesame seeds, and serve immediately.
Lusciously tender chicken paired with the crisp freshness of tatsoi and lettuce creates a delightful contrast in every bite. For an extra crunch, sprinkle with additional sesame seeds or serve with a side of sliced cucumbers.
Tatsoi and Black Bean Tacos
Radiating with vibrant colors and bold flavors, these Tatsoi and Black Bean Tacos are a testament to the beauty of simple, fresh ingredients coming together in perfect harmony. Elevate your taco night with this nutritious and visually stunning dish that promises a delightful crunch and a symphony of flavors in every bite.
Ingredients
- For the filling:
- 1 tbsp olive oil
- 1 cup diced onions
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, rinsed and drained
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt to taste
- 2 cups tatsoi, roughly chopped
- For the tacos:
- 8 small corn tortillas
- 1 avocado, sliced
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped cilantro
- Lime wedges, for serving
Instructions
- Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
- Add diced onions to the skillet and sauté until translucent, about 3 minutes, stirring occasionally.
- Stir in minced garlic and cook for another 30 seconds until fragrant, being careful not to burn.
- Add black beans, cumin, smoked paprika, and salt to the skillet. Cook for 2 minutes, stirring frequently to combine all the flavors.
- Fold in the chopped tatsoi and cook for an additional 1 minute, just until the greens begin to wilt. Remove from heat.
- Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable and slightly charred.
- Divide the black bean and tatsoi mixture evenly among the tortillas.
- Top each taco with avocado slices, crumbled feta cheese, and chopped cilantro.
- Serve immediately with lime wedges on the side for squeezing over the tacos.
Each bite of these tacos offers a delightful contrast between the creamy avocado, the salty feta, and the earthy tatsoi, all wrapped in a warm, slightly charred tortilla. For an extra layer of flavor, drizzle with a spicy mayo or sprinkle with toasted sesame seeds before serving.
Summary
Concluding our roundup, these 18 tatsoi recipes offer a treasure trove of healthy, flavorful options for any meal. Whether you’re a seasoned chef or a kitchen newbie, there’s something here to inspire your next dish. We’d love to hear which recipes you try and adore—drop a comment below! Don’t forget to share your culinary adventures by pinning this article on Pinterest. Happy cooking!
