35 Delicious Recipes for Tatsoi Dishes to Try

Venture beyond your usual greens and discover tatsoi—a versatile, tender Asian green that’s perfect for quick stir-fries, hearty soups, and fresh salads. Whether you’re craving a speedy weeknight dinner or a cozy, nutrient-packed meal, these 35 recipes will inspire you to make tatsoi a star in your kitchen. Ready to explore? Let’s dive into these delicious dishes!

Tatsoi and Mushroom Stir-Fry

Let’s be real—sometimes you just need a quick, healthy dinner that doesn’t skimp on flavor. This tatsoi and mushroom stir-fry is exactly that kind of weeknight hero. You’ll love how the earthy mushrooms and peppery greens come together in minutes.

Ingredients

• 2 tablespoons cold-pressed sesame oil
• 3 cloves garlic, thinly sliced
• 1 tablespoon freshly grated ginger
• 8 ounces cremini mushrooms, sliced ¼-inch thick
• 1 large bunch tatsoi, stems and leaves separated
• 2 tablespoons tamari
• 1 teaspoon toasted sesame seeds

Instructions

1. Heat a large carbon steel wok over high heat until a drop of water evaporates instantly, about 2 minutes.
2. Add cold-pressed sesame oil and swirl to coat the surface completely.
3. Immediately add thinly sliced garlic and freshly grated ginger, stirring constantly for 15 seconds until fragrant but not browned.
4. Introduce sliced cremini mushrooms in a single layer, allowing them to sear undisturbed for 1 minute to develop caramelization.
5. Flip mushrooms and continue cooking while stirring occasionally until they release their moisture and edges become golden brown, approximately 4 minutes.
6. Add tatsoi stems to the wok, tossing continuously for 1 minute until slightly softened.
7. Incorporate tatsoi leaves and cook while stirring until just wilted, about 45 seconds.
8. Drizzle tamari around the perimeter of the wok, allowing it to sizzle and reduce slightly before mixing thoroughly.
9. Transfer immediately to serving plates and garnish with toasted sesame seeds.

Ultimately, you get this wonderful contrast between the meaty mushrooms and delicate greens that just works. The tamari creates a savory glaze that clings to every bite. Try serving it over forbidden rice for a dramatic black-and-green presentation that’s as Instagram-worthy as it is delicious.

Spicy Tatsoi Salad with Sesame Dressing

Unexpectedly, sometimes the simplest salads make the biggest impact. You’ll love how this spicy tatsoi comes together with a nutty sesame dressing that balances everything perfectly. It’s the kind of fresh, vibrant dish that makes you feel good about what you’re eating.

Ingredients

– 1 large bunch fresh tatsoi, stems trimmed- 2 tablespoons toasted sesame oil- 1 tablespoon rice vinegar- 1 teaspoon tamari- 1/2 teaspoon gochujang paste- 1 small shallot, finely minced- 1 tablespoon black sesame seeds- 1/4 cup roasted peanuts, roughly chopped

Instructions

1. Wash the tatsoi thoroughly under cold running water to remove any grit.2. Spin the tatsoi in a salad spinner until completely dry, about 30 seconds.3. Tear the tatsoi leaves into bite-sized pieces with your hands, discarding any tough stems.4. Combine the toasted sesame oil, rice vinegar, tamari, and gochujang paste in a small bowl.5. Whisk the dressing ingredients vigorously for 30 seconds until fully emulsified.6. Add the minced shallot to the dressing and stir to incorporate.7. Place the prepared tatsoi in a large mixing bowl.8. Drizzle the dressing over the tatsoi leaves.9. Toss the salad gently with salad tongs until every leaf is lightly coated, about 1 minute.10. Sprinkle the black sesame seeds and chopped roasted peanuts evenly over the dressed salad.11. Serve immediately on chilled plates.Marvel at the contrasting textures—the crisp tatsoi leaves against the crunchy peanuts and popping sesame seeds. The dressing clings beautifully to each leaf, delivering hits of umami, subtle heat, and nutty richness in every bite. For an extra dimension, try serving it alongside grilled marinated tofu or as a bed for seared tuna.

Garlic Sautéed Tatsoi with Tofu

Ready for a quick, flavorful dish that comes together in minutes? You’ll love how the peppery tatsoi wilts into the aromatic garlic, while the tofu soaks up all those savory flavors. It’s the perfect healthy weeknight dinner that feels fancy but requires minimal effort.

Ingredients

• 14 ounces extra-firm tofu, pressed and cubed
• 3 tablespoons avocado oil, divided
• 6 garlic cloves, thinly sliced
• 1 pound fresh tatsoi, roots trimmed
• 2 tablespoons tamari
• 1 teaspoon toasted sesame oil
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon toasted sesame seeds

Instructions

1. Heat 2 tablespoons avocado oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add cubed tofu in a single layer and cook undisturbed for 4 minutes to develop a golden crust.
3. Flip tofu pieces and continue cooking for another 3 minutes until evenly browned on all sides.
4. Transfer tofu to a plate, keeping the skillet on the heat.
5. Add remaining 1 tablespoon avocado oil to the hot skillet and immediately add sliced garlic.
6. Sauté garlic for 45 seconds until fragrant but not browned, stirring constantly to prevent burning.
7. Add entire bunch of tatsoi to the skillet, stems first, then leafy tops.
8. Cook for 2 minutes, tossing frequently, until leaves are wilted but stems remain slightly crisp.
9. Return tofu to the skillet and drizzle with tamari and toasted sesame oil.
10. Sprinkle crushed red pepper flakes over the mixture and toss to combine thoroughly.
11. Cook for 1 final minute to allow flavors to meld, then remove from heat.
12. Transfer to serving plates and garnish generously with toasted sesame seeds.

Out of this world, the tender tatsoi provides a delicate crunch against the firm, golden tofu cubes. That garlic-infused tamari sauce clings perfectly to every bite, with just enough heat from the pepper flakes to keep things interesting. Try serving it over jasmine rice or alongside grilled fish for a complete meal that’ll have everyone asking for seconds.

Tatsoi and Chicken Soup

Let’s be real—when the weather turns chilly, nothing beats a comforting bowl of soup. This tatsoi and chicken soup is exactly what you need to warm up from the inside out, with fresh greens and tender chicken in every spoonful.

Ingredients

– 1 tablespoon extra-virgin olive oil
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 1 pound boneless, skinless chicken thighs, cut into ½-inch pieces
– 6 cups homemade chicken stock
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– 1 large bunch tatsoi, stems trimmed and leaves coarsely chopped
– 2 tablespoons fresh lemon juice

Instructions

1. Heat the extra-virgin olive oil in a large Dutch oven over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and sauté until translucent, 4–5 minutes, stirring occasionally.
3. Stir in the minced garlic and cook until fragrant, 30 seconds, to prevent burning.
4. Add the chicken thigh pieces in a single layer and sear until lightly browned on all sides, about 6–8 minutes total.
5. Pour in the homemade chicken stock, scraping the bottom of the pot to lift any browned bits for deeper flavor.
6. Season with fine sea salt and freshly cracked black pepper.
7. Bring the soup to a gentle boil, then reduce heat to low and simmer uncovered for 15 minutes.
8. Stir in the coarsely chopped tatsoi leaves and cook just until wilted, about 2 minutes, to retain their vibrant color.
9. Remove the pot from heat and stir in the fresh lemon juice to brighten the flavors.
Now, you’ve got a soup that’s both nourishing and lively—the tatsoi stays tender without turning mushy, while the lemon adds a subtle zing that lifts the rich chicken broth. Try topping it with a sprinkle of red pepper flakes for a hint of heat, or serve it alongside crusty sourdough for dipping.

Creamy Tatsoi and Potato Gratin

Wondering what to do with that beautiful bunch of tatsoi from the farmers market? You’re about to discover the coziest, creamiest gratin that will become your new cold-weather obsession. This dish transforms humble potatoes and vibrant greens into something truly spectacular with minimal effort.

Ingredients

• 2 pounds Yukon Gold potatoes, peeled and sliced ⅛-inch thick
• 1 large bunch tatsoi, stems separated and leaves roughly chopped
• 2 cups heavy cream
• 1 cup freshly grated Gruyère cheese
• ½ cup finely grated Parmigiano-Reggiano
• 3 cloves garlic, minced
• 2 tablespoons unsalted butter
• 1 teaspoon freshly grated nutmeg
• ½ teaspoon fine sea salt
• ¼ teaspoon freshly ground white pepper

Instructions

1. Preheat your oven to 375°F and generously butter a 9×13-inch baking dish with the unsalted butter.
2. Arrange one-third of the potato slices in a single, slightly overlapping layer across the bottom of the prepared baking dish.
3. Sprinkle one-third of the minced garlic evenly over the potato layer.
4. Scatter half of the chopped tatsoi stems and half of the tatsoi leaves over the garlic-seasoned potatoes.
5. Season this layer with one-third of the fine sea salt and white pepper.
6. Repeat steps 2-5 to create a second complete layer with another third of potatoes, garlic, the remaining tatsoi stems and leaves, and seasoning.
7. Create a final layer using the remaining potato slices, arranging them neatly in overlapping rows.
8. In a medium saucepan, combine the heavy cream, freshly grated nutmeg, and remaining salt and pepper.
9. Heat the cream mixture over medium heat until small bubbles form around the edges, about 3-4 minutes—do not let it boil.
10. Pour the warm cream mixture evenly over the layered potatoes, ensuring it seeps between all layers.
11. Combine the grated Gruyère and Parmigiano-Reggiano cheeses in a small bowl.
12. Sprinkle the cheese mixture evenly over the top layer of potatoes.
13. Cover the baking dish tightly with aluminum foil and bake at 375°F for 45 minutes.
14. Remove the foil and continue baking for another 25-30 minutes, until the top is golden brown and bubbly.
15. Insert a sharp knife into the center—the potatoes should be completely tender when pierced.
16. Let the gratin rest at room temperature for 15 minutes before serving to allow the cream to set properly.

A perfectly executed gratin reveals tender potatoes that melt against the slight bitterness of tatsoi, all bound by that luxurious cream sauce. The crispy, cheesy top gives way to layers that hold their structure while feeling impossibly rich. Try serving individual portions in shallow bowls with a simple roasted chicken or as the star of your next vegetarian dinner party—it’s substantial enough to stand alone.

Tatsoi Pesto Pasta

Zesty and vibrant, this tatsoi pesto pasta brings fresh greens to your weeknight rotation. You’ll love how the peppery tatsoi blends with nutty flavors for a dish that feels both wholesome and indulgent. It comes together in about the time it takes to boil water, making it perfect for busy evenings.

Ingredients

– 12 ounces dried linguine pasta
– 4 cups fresh tatsoi leaves, tightly packed
– ½ cup toasted pine nuts
– 2 garlic cloves, peeled
– ½ cup extra virgin olive oil
– ½ cup freshly grated Parmigiano-Reggiano cheese
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– 2 tablespoons unsalted butter, chilled and cubed

Instructions

1. Bring 4 quarts of heavily salted water to a rolling boil in a large stockpot over high heat.
2. Add linguine to the boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, combine tatsoi leaves, pine nuts, and garlic cloves in a food processor fitted with the blade attachment.
4. Pulse the mixture 8-10 times until coarsely chopped, scraping down the sides with a spatula between pulses.
5. With the processor running on low speed, slowly drizzle in olive oil through the feed tube until a thick emulsion forms.
6. Add Parmigiano-Reggiano, sea salt, and black pepper to the processor, then pulse 3-4 times until just incorporated.
7. Reserve 1 cup of starchy pasta water before draining the cooked linguine in a colander.
8. Return the drained pasta to the warm pot off the heat and immediately add the prepared pesto.
9. Toss the pasta with the pesto using tongs, adding reserved pasta water 2 tablespoons at a time until the sauce coats the noodles evenly.
10. Incorporate the chilled butter cubes and continue tossing until the sauce becomes glossy and clings to the pasta. Really, the starchy pasta water is key here—it helps the pesto emulsify beautifully with the pasta. Toasting the pine nuts first brings out their natural oils and prevents a raw flavor in the final dish. And don’t skip chilling your butter—the temperature contrast creates a velvety texture that can’t be achieved with room-temperature fat.
Ribbons of linguine catch every bit of the vibrant green sauce, creating a dish that’s both visually stunning and deeply satisfying. The tatsoi contributes a subtle peppery bite that plays beautifully against the rich, nutty notes from the pine nuts and cheese. For an extra touch, try serving it with grilled shrimp or topping with crispy pancetta crumbles for added texture.

Ginger Tatsoi and Shrimp Stir-Fry

Tired of the same old weeknight dinners? This ginger tatsoi and shrimp stir-fry brings fresh excitement to your table in under 30 minutes. You’ll love how the peppery greens and sweet shrimp come together with that zesty ginger kick.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 2 tbsp cold-pressed sesame oil
• 1 tbsp clarified butter
• 3 garlic cloves, microplaned
• 2-inch piece fresh ginger, julienned
• 1 bunch tatsoi, stems separated from leaves
• 2 tbsp tamari
• 1 tbsp rice vinegar
• 1 tsp toasted sesame seeds
• Cooked jasmine rice for serving

Instructions

1. Pat the wild-caught shrimp completely dry with paper towels.
2. Heat 1 tablespoon cold-pressed sesame oil in a wok over high heat until shimmering, about 90 seconds.
3. Add shrimp in a single layer and sear for exactly 2 minutes without moving.
4. Flip each shrimp and cook for 1 additional minute until opaque and lightly curled.
5. Transfer shrimp to a clean plate using tongs.
6. Reduce heat to medium and add clarified butter to the same wok.
7. Sauté microplaned garlic and julienned ginger for 45 seconds until fragrant but not browned.
8. Add tatsoi stems and stir-fry for 2 minutes until slightly softened.
9. Add tatsoi leaves and cook for 1 minute until just wilted.
10. Return shrimp to the wok along with any accumulated juices.
11. Drizzle tamari and rice vinegar around the edges of the wok.
12. Toss everything together for 30 seconds to coat evenly.
13. Sprinkle with toasted sesame seeds and remove from heat.

Serve immediately over steamed jasmine rice. The tatsoi retains a pleasant crunch while the shrimp stay perfectly tender. Something about that ginger-forward sauce makes this dish feel both comforting and exciting—try wrapping spoonfuls in butter lettuce cups for a fresh take.

Tatsoi with Quinoa and Lemon Vinaigrette

Gosh, sometimes you just need a meal that feels both nourishing and effortless, right? This vibrant tatsoi and quinoa bowl with zesty lemon vinaigrette is exactly that—a perfect balance of earthy greens, fluffy grains, and bright acidity that comes together in minutes. You’ll love how it satisfies without weighing you down.

Ingredients

• 1 cup quinoa, rinsed thoroughly
• 2 cups filtered water
• 1 large bunch tatsoi, stems trimmed and leaves separated
• 2 tablespoons extra-virgin olive oil
• 1 small shallot, finely minced
• 1 garlic clove, microplaned
• 3 tablespoons freshly squeezed lemon juice
• 1 teaspoon Dijon mustard
• 1/4 cup cold-pressed avocado oil
• 1/4 cup toasted pine nuts
• 2 ounces shaved Parmigiano-Reggiano
• Maldon sea salt, to finish
• Freshly cracked Tellicherry black pepper

Instructions

1. Combine the rinsed quinoa and filtered water in a medium saucepan over high heat.
2. Bring to a rolling boil, then immediately reduce heat to low and cover tightly.
3. Simmer for exactly 15 minutes until all liquid is absorbed and quinoa grains display tiny spirals.
4. Remove from heat and let stand covered for 5 minutes to steam fluffily.
5. Fluff quinoa with a fork and spread on a baking sheet to cool completely to room temperature, about 20 minutes.
6. Whisk together lemon juice, microplaned garlic, minced shallot, and Dijon mustard in a small bowl until emulsified.
7. Slowly drizzle in cold-pressed avocado oil while whisking vigorously to create a stable emulsion.
8. Season vinaigrette with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly cracked Tellicherry black pepper.
9. Heat extra-virgin olive oil in a large skillet over medium-high heat until shimmering but not smoking.
10. Add tatsoi leaves and sauté for precisely 90 seconds until just wilted but still vibrant green.
11. Transfer cooked tatsoi immediately to the cooled quinoa to halt cooking.
12. Pour prepared lemon vinaigrette over the quinoa and tatsoi mixture.
13. Toss gently but thoroughly to coat every component evenly.
14. Fold in toasted pine nuts and shaved Parmigiano-Reggiano.
15. Finish with a pinch of Maldon sea salt and additional cracked black pepper.

Really, the magic here is in the textures—the quinoa stays pleasantly separate, the tatsoi keeps a subtle crunch, and the pine nuts add buttery contrast. That bright lemon vinaigrette cuts through the earthiness beautifully, making this dish feel both wholesome and sophisticated. Try serving it alongside grilled salmon or topping with a soft-poached egg for a complete meal that impresses without effort.

Tatsoi and Avocado Smoothie

Finally, let’s talk about a smoothie that breaks all the rules – this tatsoi and avocado blend might sound unusual, but it’s the creamy, nutrient-packed drink you didn’t know you needed. You get that fresh green flavor with the smoothest texture imaginable, and honestly, it’s become my go-to morning ritual. Trust me, once you try this vibrant green powerhouse, you’ll understand why it’s worth the blender space.

Ingredients

• 2 cups fresh tatsoi leaves, thoroughly washed and patted dry
• 1 ripe Hass avocado, pitted and scooped
• 1 cup unsweetened almond milk, chilled
• 1 tablespoon raw honey
• 1 teaspoon freshly squeezed lemon juice
• ½ teaspoon ground cinnamon
• ¼ teaspoon pure vanilla extract
• 6-8 ice cubes

Instructions

1. Combine tatsoi leaves, avocado flesh, almond milk, honey, lemon juice, cinnamon, and vanilla extract in a high-speed blender pitcher.
2. Secure the lid tightly and blend on medium speed for 30 seconds until ingredients are roughly incorporated.
3. Add ice cubes to the mixture and increase blending speed to high for 45-60 seconds until completely smooth and frothy.
4. Stop the blender and check consistency by dipping a spoon into the mixture – it should coat the back of the spoon evenly without lumps.
5. Pour the smoothie immediately into chilled glasses, dividing evenly between two servings.
6. Serve immediately while the emulsion remains stable and the temperature is optimally chilled.

You’ll notice the velvety texture from the avocado creates an incredibly smooth mouthfeel that carries the subtle peppery notes of tatsoi beautifully. The cinnamon adds just enough warmth to balance the bright citrus notes, making this perfect for pouring over granola bowls or enjoying as a post-workout refresher.

Grilled Tatsoi and Cheese Sandwich

Even on the busiest weeknights, you deserve a sandwich that feels special without requiring hours in the kitchen. Grilled tatsoi and cheese combines the peppery crunch of an underrated green with the ultimate comfort of melted cheese. It’s a quick, gourmet twist on a classic that will make your regular lunch routine feel exciting.

Ingredients

• 2 slices of artisan sourdough bread, 1/2-inch thick
• 2 ounces aged sharp white cheddar cheese, thinly sliced
• 1 cup fresh tatsoi leaves, stems trimmed
• 1 1/2 tablespoons clarified butter
• 1 teaspoon Dijon mustard

Instructions

1. Spread 1/2 teaspoon of Dijon mustard evenly onto one side of each slice of sourdough bread.
2. Layer the thinly sliced aged sharp white cheddar cheese onto the mustard-coated side of one bread slice.
3. Arrange 1 cup of fresh tatsoi leaves evenly over the cheese layer, ensuring full coverage.
4. Place the second bread slice on top, mustard-side down, to form a sandwich.
5. Heat a cast-iron skillet or griddle over medium-low heat for 3 minutes until uniformly hot.
6. Brush the exterior of both sides of the sandwich with 1 1/2 tablespoons of clarified butter, coating completely.
7. Place the sandwich in the preheated skillet and cook for 4–5 minutes until the bottom crust is golden brown and crisp.
8. Carefully flip the sandwich using a wide spatula, pressing down gently to ensure even contact.
9. Cook for an additional 4–5 minutes until the second side is golden brown and the cheese is fully melted and bubbling at the edges.
10. Transfer the sandwich to a cutting board and let it rest for 1 minute before slicing diagonally.

Out of the skillet, the sandwich boasts a shatteringly crisp, buttery crust that gives way to the molten, tangy cheese and the fresh, peppery bite of the tatsoi. The slight bitterness of the greens cuts beautifully through the richness, creating a perfectly balanced bite. Serve it alongside a simple tomato soup for dipping, or enjoy it as a standout solo lunch.

Tatsoi and Beetroot Risotto

Venture into a risotto that’s as vibrant as autumn foliage—creamy arborio rice meets earthy roasted beets and tender tatsoi for a cozy, colorful bowl. You’ll love how the sweet, roasted beetroot melds with the rice’s richness, while the tatsoi adds a fresh, peppery finish. It’s the kind of dish that feels fancy but is totally doable on a weeknight.

Ingredients

• 1 ½ cups arborio rice
• 4 cups homemade vegetable stock, kept at a simmer
• 2 medium beetroots, roasted until tender and diced
• 1 large bunch tatsoi, stems removed and leaves chiffonaded
• ½ cup dry white wine, such as Sauvignon Blanc
• 1 small yellow onion, finely minced
• 3 cloves garlic, microplaned
• ¼ cup clarified butter
• ½ cup Parmigiano-Reggiano, freshly grated
• 2 tbsp extra-virgin olive oil
• Kosher salt, to season
• Freshly cracked black pepper, to finish

Instructions

1. Preheat your oven to 400°F.
2. Wrap the beetroots individually in aluminum foil and roast for 45–50 minutes, or until a paring knife slides in easily.
3. Allow the beetroots to cool slightly, then peel and dice them into ½-inch cubes.
4. Heat the clarified butter in a heavy-bottomed Dutch oven over medium heat.
5. Add the minced onion and sauté for 4–5 minutes, until translucent and fragrant.
6. Stir in the microplaned garlic and cook for 30 seconds, just until aromatic.
7. Tip: Toasting the rice before adding liquid ensures a nuttier flavor and better texture.
8. Add the arborio rice and toast for 2 minutes, stirring constantly, until the grains are lightly golden and opaque.
9. Pour in the white wine and cook, stirring, until the liquid is fully absorbed.
10. Begin adding the simmering vegetable stock one ladleful at a time, stirring continuously until each addition is absorbed before adding the next.
11. Tip: Maintain a steady simmer—if the stock cools, the rice will cook unevenly.
12. Continue this process for 18–20 minutes, until the rice is al dente and the mixture is creamy.
13. Fold in the diced roasted beetroots and cook for 2 minutes to warm through.
14. Remove the pot from the heat and stir in the chiffonaded tatsoi leaves until just wilted.
15. Tip: Adding the tatsoi off the heat preserves its vibrant color and delicate texture.
16. Stir in the freshly grated Parmigiano-Reggiano until fully incorporated.
17. Season with kosher salt and finish with a crack of black pepper.

Luxuriously creamy with a subtle crunch from the tatsoi, this risotto boasts deep, earthy sweetness from the beets. The vibrant magenta hue makes it a showstopper for dinner parties. Try topping it with toasted pine nuts or a drizzle of aged balsamic for an extra layer of flavor.

Lemon Roasted Tatsoi with Almonds

Craving something fresh yet satisfying? You’ve got to try this vibrant lemon roasted tatsoi with almonds. It’s that perfect side dish that makes any meal feel special without much effort.

Ingredients

• 1 pound fresh tatsoi, thoroughly washed and spun dry
• 3 tablespoons extra virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon finely grated lemon zest
• ½ cup raw almonds, roughly chopped
• 2 large garlic cloves, thinly sliced
• ½ teaspoon flaky sea salt
• ¼ teaspoon freshly cracked black pepper

Instructions

1. Preheat your oven to 425°F and position a rack in the center.
2. In a large mixing bowl, combine the tatsoi, olive oil, lemon juice, lemon zest, and sliced garlic, tossing gently to coat every leaf evenly.
3. Spread the dressed tatsoi in a single layer on a rimmed baking sheet, ensuring leaves aren’t overlapping for optimal crisping.
4. Sprinkle the chopped almonds evenly over the tatsoi, allowing them to toast directly on the baking sheet.
5. Season the entire dish with flaky sea salt and freshly cracked black pepper.
6. Roast for 8-10 minutes at 425°F until the tatsoi stems are tender-crisp and the leaf edges begin to curl and brown slightly.
7. Remove from the oven when the almonds are golden brown and fragrant, being careful not to let them burn.
8. Transfer the roasted tatsoi and almonds to a serving platter using a wide spatula to maintain the delicate structure.

Here’s what makes this dish truly special: the tatsoi develops a wonderful texture where the stems stay crisp-tender while the leaves become almost kale-chip-like around the edges. That bright lemon zest cuts through the richness of the toasted almonds beautifully. Try serving it alongside seared salmon or folding it into warm grain bowls for an instant upgrade.

Tatsoi and Egg Breakfast Wrap

Sometimes you need a breakfast that feels fancy but comes together in minutes. This tatsoi and egg wrap is exactly that—a vibrant, satisfying morning meal that’s packed with fresh flavor and just the right amount of crunch. You’ll love how the tender greens mingle with creamy eggs in every bite.

Ingredients

– 2 large pasture-raised eggs, lightly beaten
– 1 cup fresh tatsoi leaves, stems removed
– 1 whole-wheat tortilla (10-inch diameter)
– 1 tablespoon clarified butter
– 1 ounce crumbled feta cheese
– 1 tablespoon extra-virgin olive oil
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly cracked black pepper

Instructions

1. Heat a non-stick skillet over medium heat and add 1 tablespoon of clarified butter, swirling to coat the surface evenly.
2. Pour 2 lightly beaten pasture-raised eggs into the skillet and cook for 90 seconds without stirring to set the bottom layer.
3. Gently push the cooked edges toward the center with a spatula, tilting the pan to allow uncooked egg to flow to the edges, repeating until eggs are softly set but still moist, about 2 minutes total.
4. Transfer the cooked eggs to a plate and wipe the skillet clean with a paper towel.
5. Return the skillet to medium heat and warm 1 whole-wheat tortilla for 30 seconds per side until pliable and lightly toasted.
6. Arrange the cooked eggs evenly over the center of the tortilla, leaving a 2-inch border at the edges.
7. Top the eggs with 1 cup of fresh tatsoi leaves, 1 ounce of crumbled feta cheese, ½ teaspoon of fine sea salt, and ¼ teaspoon of freshly cracked black pepper.
8. Drizzle 1 tablespoon of extra-virgin olive oil evenly over the filling ingredients.
9. Fold the bottom edge of the tortilla up over the filling, then fold in the sides tightly, rolling upward to form a secure wrap.
10. Return the wrap to the skillet, seam-side down, and cook for 60 seconds over medium heat until the tortilla is golden and crisp.
11. Flip the wrap carefully and cook for an additional 60 seconds until the second side is evenly browned.
12. Remove from heat and let rest for 1 minute before slicing diagonally. Really, the contrast between the creamy eggs, salty feta, and peppery tatsoi makes each mouthful exciting. The tortilla gets wonderfully crisp while the inside stays tender—perfect for dipping into hot sauce or serving with sliced avocado on the side.

Spicy Tatsoi and Peanut Noodles

Maybe you’re craving something bold and satisfying but don’t want to spend hours in the kitchen. These spicy tatsoi and peanut noodles deliver big flavor with minimal effort, and they’re perfect for a quick weeknight dinner or a lazy weekend lunch.

Ingredients

• 8 ounces dried rice noodles
• 2 tablespoons toasted sesame oil
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 1/4 cup creamy natural peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sriracha
• 1/2 cup full-fat coconut milk
• 4 cups fresh tatsoi leaves, washed and dried
• 1/4 cup roasted unsalted peanuts, roughly chopped
• 2 scallions, thinly sliced
• 1 lime, cut into wedges

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the rice noodles and cook for 6–8 minutes, stirring occasionally, until tender but still slightly chewy.
3. Drain the noodles thoroughly in a colander and rinse under cold running water to stop the cooking process.
4. Heat the toasted sesame oil in a large skillet over medium heat until it shimmers.
5. Add the minced garlic and grated ginger, and sauté for 1 minute until fragrant but not browned.
6. Whisk together the peanut butter, soy sauce, rice vinegar, sriracha, and coconut milk in a small bowl until smooth.
7. Pour the peanut sauce into the skillet and simmer for 2–3 minutes, stirring constantly, until slightly thickened.
8. Add the cooked noodles to the skillet and toss gently to coat evenly with the sauce.
9. Fold in the tatsoi leaves and cook for 1–2 minutes, just until wilted.
10. Remove from heat and garnish with chopped peanuts and sliced scallions.
11. Serve immediately with lime wedges on the side for squeezing over the top.

Gorgeously glossy noodles cling to the rich, spicy peanut sauce, while the tatsoi adds a tender, slightly peppery crunch. For a fun twist, try serving it chilled the next day or topping it with a soft-boiled egg for extra protein.

Conclusion

A fantastic collection showcasing tatsoi’s incredible versatility! From quick stir-fries to hearty soups, these 35 recipes prove this leafy green deserves a spot in your kitchen rotation. We’d love to hear which dishes become your favorites—drop us a comment below and don’t forget to pin your top picks to share the tatsoi love!