tatsoi

November 15, 2013 • Nancy Wolfson-Moche

Tatsoi, also known as “spoon mustard” and  “rosette bok choy” is an Asian brassica.  It has a deep green hue, a creamy texture and delicate flavor.

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serves 3

INgredients

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3 bunches tatsoi

1 bosc pear

pinch of sea salt

Process  Separate the tatsoi leaves from the plant base by breaking or cutting them.

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Wash them well.

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Put about one inch of water in a medium sized skillet, with a pinch of salt. Bring the water to a boil. Add the tatsoi . When it wilts and turns a brighter green, remove it from the pan.

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Place in individual bowls.

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Slice a bosc pear in half and then into thin crescents.

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Arrange the pear slices around the tatsoi.

©Nancy Wolfson-Moche 2013

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