AntoniaJames is a trusted source on Bread/Baking.
hardlikearmour is a trusted home cook.
Flavor wise it's like a mild mustard green. You can use it raw in salads or cooked.
amysarah is a trusted home cook.
It has a strong, pungent flavor. I've only ever had it in salads, never cooked. Very tasty, if you like sharp greens. From what I'm told, it's loaded with nutrients too.
Cynthia is a trusted source on Bread/Baking.
I miss the Bay Area!
It's plentiful here where I live and really nice stirred into some brown rice and wilted (with some soy sauce, etc, let your imagination flow) also makes a really nice salad green, as hardlikearmour mentioned. Hope this helps AJ!!
Also, just taste a bit and see what you think! You may know exactly what you want to do with it.
Sam is a trusted home cook.
Sauteed. (think of it like mustard of collard green)..with a cleanly brighter flavor. With some good sweet onions, leeks, or valadila, or spring onions.
Top with Braised Pork belly slices. Crisped up, or Pancetta ham.
Toss the greens with either a touch of rice wine vinegar, or southern style 'pepper sauce' (peppers in white vinegar). (or the vinegar heated in a microwave with red pepper flakes). A bit of fried onions, or sunflower seeds, or pine nuts for extra textures.
You can sub good thick bacon for the meat element. Or fried tofu (Firm drained; Matchstick cut; tossed in cornstarch fried crispy) and or sauteed mushrooms for vegie dish.
Chris is a trusted source on General Cooking
It would not surprise me if you've already eaten tat soi--it's a reasonably common component to salad greens mixes. I think that amysarah is right, that it's most often eaten in salads, but you can add it to soups or quickly stir fry or sauté it a well.
This soba noodle salad is terrific. I am actually growing some this spring (pretty easy!) to use with soba!
It's so delicious. But I always seem to eat it all before actually trying to cook with it. It's usually gone by the time I'm home from the farmers market (and I live 5 houses away.) GREAT in salads.
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