Tatsoi greens make a great spinach alternative and is often considered more nutrient-dense than spinach, with higher concentrations of certain vitamins and minerals. While both are highly nutritious, tatsoi provides more vitamin C, vitamin A, and calcium per serving, while spinach offers more iron and magnesium.
Whether you realize it or not, you’ve probably eaten Tatsoi, the leafy green Chinese vegetable from the Brassica family (a genus of plants in the cabbage family that are often referred to as cruciferous vegetables. Tatsoi goes by several names like rosette bok choy, broadbeak mustard, spinach mustard, spoon mustard.
This mild-tasting green grows wide and in a series of concentric circles creating a stunning rosette-like pattern.
Tatsoi can be eaten raw in salad bit is also well-suited for a number of other preparations. Try it using it anywhere that you’d regularly use similar greens like baby spinach. It can be steamed, gently sautéed, or wilted into rice or soup dishes too.