Sunday, June 5, 2011

Recipe with Tatsoi cabbage

Pasta with Tatsoi cabbage

Ingredients: olive oil, garlic, Tatsoi cabbage (small leaves like baby spinach), zucchini (or any other vegetable you'd like), parmesan cheese, lemon, pasta

Preparing: Prepare the pasta as you normally do. To prepare the "sauce": Cook up the garlic in olive oil. (Add some white wine or herbs at this point if you'd like.) Add the Tatsoi cabbage leaves and other vegetable and saute for just 2-3 minutes. The Tatsoi will be just wilted and the other vegetable will still be crunchy and fresh.

Eating: Serve the greens over the pasta with shaved parmesan and fresh lemon juice.

Dish history: You figure out lots of ways to eat Tatsoi cabbage when you planted 200 plants of it and they are all ready for harvest within two weeks. We use it in any recipe you'd use spinach.

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