Tat soi was a vegetable I never considered picking up from the market to cook, and then it wound up in my CSA. An Asian green from the brassica family (think broccoli, cabbage, Brussels sprouts), tat soi is commonly steamed and used in stir-fries. But that seemed a little boring to me and I wanted to prepare the dark green leaves the way I best enjoy cooking vegetables – by roasting.
This week for What I Made with My CSA I roasted my tat soi, simply, with olive oil, salt and pepper. Eat it as a side dish with a fork or like chips for a snack.
Roasted Tat Soi
serves 2 to 4
Ingredients
1 large head tat soi
1 tablespoon extra virgin olive oil
Kosher salt
Freshly ground black pepper
Preheat oven to 375 F.
Trim off the bottom ends of the tat soi stems and discard. Wash tat soi well and dry in a salad spinner or pat dry with paper towels.
Place tat soi in a single layer on a rimmed baking or half sheet pan, using 2 baking sheets if necessary. If you put too much tat soi on the baking sheet it will steam rather than roast, so make sure the greens are in one layer and not bunched up. Drizzle with olive oil and season well with salt and pepper. Roast until leaves are dark green and crisp with the edges beginning to turn brown (but not burnt) and stems are tender, about 8 to 12 minutes.
Transfer to a shallow bowl or platter. Taste for seasoning and adjust as necessary and serve.
This recipe is partnered with Local Roots NYC, a small, mission-driven business here to serve fellow New Yorkers and regional growers. Click here to join!