November 15, 2013 • Nancy Wolfson-Moche

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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.

serves 3

INgredients

3 bunches tatsoi

1 bosc pear

pinch of sea salt

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

Wash them well.

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.

Place in individual bowls.

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

Arrange the pear slices around the tatsoi.

©Nancy Wolfson-Moche 2013