A lesser know veggie to Western palettes, Tatsoi is an Asian variety of Brassica rapa grown for greens. Also called tat choy, it is closely related to the more familiar bok choy.

Tatsoi is often used in stir fries or salads. This keeper salad we tried the other night blanches the Tatsoi, then plunges it in an ice bath before saucing with a sesame-ginger dressing and chilling for an hour. We didn’t have an hour to wait, but even the time we had offered a crisp take on wilted greens. I substituted chili crisp for sriracha and would do it again!

And bonus! Because it’s purple, your Tatsoi this week boasts anthocyanins that guard against oxidative stress, reduces inflamation and protects against chronic diseases.

Enjoy!