These delightful AIP Sautéed Tatsoi Flowers are lightly pan fried with just ginger, garlic, and a bit of coconut aminos. They are vegan, grain-free, paleo, Whole30 so simple, and so delicious.
This is a veggie side dish that’s guaranteed to pack tons of flavour with minimal effort on your part. Who doesn’t love that type of cooking?
What is Tatsoi?
Tatsoi is a member of the brassica or mustard family. It’s also known as rosette bok choy, spinach mustard, or spoon mustard due to its rounded leaves and is an excellent source of vitamins A, C and K, carotenoids, folate, calcium and potassium.
This delicious leafy green is similar in flavour, though slightly more tangy than its bok choy relative. It’s commonly included within pre-washed and packed salad mixes, so if you eat these, there’s a high probability that you’ve eaten tatsoi before, maybe without even knowing.
Though tatsoi is available year-round, its peak season is in the spring and early summer. Whenever I see it pop up on Mama Earth Organics, my weekly organic produce subscription service, I jump at the chance to get my hands on them. I love using tatsoi, and/or tatsoi flowers within stir-fries and sautéed with some fresh ginger and garlic as I’ve done in this recipe for a quick and easy side.
To make this dish, wash and dry your tatsoi flowers and stalks. Roughly chop your tatsoi stalks into 1-inch pieces, separating the flower tops and setting aside. Next, heat a large skillet on medium heat and add olive oil, crushed garlic and grated ginger. Finally, add the tatsoi stalks, flower tops, coconut aminos and salt, and that’s it! Easy peasy!
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AIP Sautéed Tatsoi Flowers (Whole30, paleo, vegan)
- Total Time: 12 minutes
- Yield: 3 servings 1x
Description
These delightful AIP Sautéed Tatsoi Flowers are lightly pan fried with just ginger, garlic, and a bit of coconut aminos. They are vegan, grain-free, paleo, Whole30 so simple, and so delicious.
Ingredients
Tatsoi flowers
- 1 bunch tatsoi flowers, stalks included (about 20 stalks)
- 2 cloves garlic, crushed/minced
- 1 -inch piece of ginger, grated
- 1 TBSP coconut aminos
- 1.5 TBSP olive oil
- 1/4 tsp salt (plus more to taste)
Instructions
- Wash tatsoi and separate flowers from stalks. Chop stalks into 1-inch long pieces.
- Add olive oil to a large skillet and heat on medium heat.
- Once hot, add grated ginger and crushed garlic. Sauté 2-3 minutes, stirring frequently so the garlic doesn’t burn.
- Next add chopped stalks and flowers to the pan. Sauté 2-3 minutes, stirring frequently.
- Finally, add coconut aminos and salt.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
delicious! i picked up some tatsoi at the farmers market and didn’t know what to do with it. so glad you shared this 🙂
Delicious flavour!