Though I could go back to the spinach and kale trough over and over again without much complaining, it’s fun discovering other greens that bring some variety to the party.  My latest discovery was made when one of the local vendors at my farmers market had set up a mini propane stove at the corner of her booth and was sauteeing greens and serving them up to receptive shoppers.  I had more than my share of samples at which point I felt I owed them at least the purchase of the equivalent of what I’d already eaten.

In this case, the greens being showcased were tatsoi.  It’s a great alternative to spinach or kale and looks quite a bit like bok choy or broccoli raabe without any of the bitterness. It’s not all that common and you may not be able to find it at regular stores (Asian markets are more likely to have it) but if you’re anywhere near a farmers market ask around as there may be a vendor selling it.  It has a pretty short storage life (shorter than spinach or kale) so don’t let in the linger in the fridge.

Keeping with its Asian roots, one of my favorite ways to eat it is lightly sauteed with olive oil plus some strips of ginger and a few dashes of soy sauce.

But this time I decided it would work well on top of toasted Norwegian rye bread, that had been spread with avocado then topped with a fried egg then finished off with the tatsoi – perfect for breakfast, lunch or a light dinner.  It’s everything it looks like it might be — delicious, nutritious and super quick to make.

You can get this kind of heavy Norwegian rye bread at many markets including Whole Foods (at least the one in NY’s Union Square

Get the recipe for Tatsoi, Avocado and Egg

Ever tried tatsoi?  Any other novel greens you’ve discovered?

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