My last article and recipes for the newsletter!
Tatsoi and Sugarloaf
Tatsoi is a popular Asian vegetable, also called flat or
spoon cabbage. It is part of the brassica family, related to broccoli, brussel
sprouts, kale and cabbage. This variety of tatsoi is like the tatsoi we grow
for our salad mix, however in the colder weather it grows close to the ground
for warmth and forms a beautiful, big rosette. It’s lush, dark green, spoon
shaped leaves are mild in flavor with a hint of earthy sweetness. The stems are
edible but will require a little longer cooking time than the leaves. I used
scissors to snip the leaves from the rosette and washed them in cold
water.
Paying homage to its native land, tatsoi is especially good
with Asian flavors and dishes.
Sautéed with soy sauce, sesame oil, brown sugar, ginger, garlic and
topped with sesame seeds tatsoi makes a great side for chicken, seafood or
tofu. Or, break the traditional rules and served it wilted in a pasta with
brown butter sauce, shaved Parmesan and a squeeze of lemon juice. It can also
be used raw in salads, poached, steamed or added to soup and stir frys. Tatsoi
can easily be substituted in recipes that call for kale, bok choy or spinach
Sugarloaf, also known by it’s French name pain de sucre, is a type of salad chicory that grows in upright
heads and looks much like romaine with large leaves. It is the most mild of the
radicchios and is slightly sweet with a pleasant bitterness that gives salads
an instant boost! It is a handy green to have around when preparing winter
comfort food and pairs well with pork and winter squash. Chopped leaves can be
poached in seasoned broth or soup, or simply sautéed with olive oil, onion and
shitake mushrooms for a healthy side dish.
Like any leafy green, both tatsoi and sugarloaf are loaded
with vitamins, minerals and health promoting antioxidants and low in calories.
Sugarloaf is especially high in vitamin K, fiber and potassium. Store these
greens wrapped in a plastic bag in your crisper drawer and use within 1-2 weeks
to ensure the leaves stay crisp!
Seared Sugarloaf with Balsamic vinaigrette
1 head sugarloaf,
outer leaves removed and quartered
2 T + ¼ c olive oil
2 T balsamic
vinegar
1 t honey
1 t fresh
thyme
½ t Dijon
tt S&P
Heat 2 T of olive oil in a skillet. When pan and oil are
hot, lay quartered sugarloaf, cut side down and sear until nicely browned,
about 2-3 minutes. Turn to other cut side and sear in the same way.
To make the vinaigrette, whisk vinegar, honey, thyme, dijon
and ¼ c olive oil. Add S&P to taste.
Drizzle vinaigrette over warm sugarloaf and serve with
roasted beef or chicken.
Beans with tatsoi and crispy bacon
Great with chicken, fish or ‘breakfast for dinner’ with
latkes and poached eggs.
1 can Cranberry
or azuki Beans
½ c Beef
or pork stock
1 T Garlic,
minced
¼ c Onion,
minced
tt S&P
1 bunch tatsoi leaves, julienned
2 T red
wine vinegar
4-6 strips bacon
Cook bacon in a frying pan or bake in the oven at 400°
until crispy (10-15 minutes). Allow to cool on a paper towel and chop.
In a large sauté pan, sauté onion until translucent. Add
garlic and sauté another minute. Add beans and stock and cook until liquid
reduces.
Add tatsoi and red wine vinegar and cook until tatsoi is
wilted. Season with salt and pepper.
Add beans and tatsoi to a medium mixing bowl, discarding any
excess liquid, toss with crisp bacon and serve.
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