If there was a beauty pageant in the garden I think Tat Soi might be the quirky, dark horse, come from behind winner. A runner up definitely. It is just so darn pretty with those beautiful darkly emerald wrinkly leaves grown so perfectly into a perky little rosette. You just want to pinch Tat Soi's cheeks. Or eat it. Let's do that. And let's used Innisfree Kitchen Cook Sharon's recipe for a wilted Asian greens salad. Quickly blanch the leaves in boiling water and then cool it down by plunging it into an ice bath to stop the cooking process. Gently press out any excess water with a dish towel and toss that with a bit of minced ginger, a clove of minced garlic, a teeny bit of sugar and healthy splashes of tamari, rice wine vinegar and a generous squeeze of Sirracha. Chill and done. Tell everyone you know about Tat Soi and thank you to Sharon for the wonderful recipe. She made this for lunch one day while we were cooking together and I seriously went home three hours later and made it again. I had to be reminded to share.
No comments:
Post a Comment