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!
If you loved this AIP Sautéed Tatsoi recipe I would appreciate it so much if you would give it a star rating and short review. Also, be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious and using the hashtag #healmedelicious.
Looking for more AIP veggie sides?