Tatsoi

• Cooking oil
• 1 cup scallion, onion, or leek, chopped
• ½ cup uncooked white rice
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1-2 cloves garlic, minced
• 1 TBLS fresh ginger root, minced
• Fresh or dried hot pepper, optional
• ¾ - 1+ cup broth or water
• 1 pound greens, chopped
• 1 cup cilantro, chopped
• Salt and pepper to taste
• Yogurt or lemon juice for serving

You can use any kind of greens here.  Doesn't have to be what is listed and could be kale, chard, beet greens, broccoli, and so on.  Really great and healthy breakfast!

This recipe is so flexible.  You can substitute for whatever you don't have with whatever you do have!  Great idea for preserving greens when you have too many!

You can make this with any Asian greens like tatsoi, Chinese leaf cabbage (Tokyo Bekana), pac choi, or even cabbage (though cook it longer).  Try this quick and easy way to cook these greens and you will be hooked!

2 tablespoons oil
2 tablespoons sesame seeds
4 teaspoons peeled, minced gingerroot
1-2 garlic scapes, minced
2 bunches Asian greens, chopped
2 tablespoons soy sauce
4 teaspoons rice vinegar (or other vinegar)

3 tablespoons butter or coconut oil
1 bunch of tatsoi, stems chopped into 1” pieces and greens separated from stems
2 teaspoons minced ginger root, peeled
1 clove garlic, minced
1½ teaspoons soy sauce

Heat butter in skillet on medium and add ginger and tatsoi stems. Saute, stirring, until wilting about 5minutes.  Add garlic and tatsoi leaves and sauté, stirring until leaves wilt about 2 minutes. Add soy sauce, stir to mix and serve hot.