TATSOI

TATSOI IS A MILD AND JUICY Asian green similar to the familiar bok choy (here); pak choy; and yu choy, along with hundreds of other varieties. Tatsoi’s glamorous whole head is a glory in the garden. Tatsoi’s small leaves, like mizuna, mustard greens, and turnip tops (here), are tender enough to eat raw in a salad and take only the briefest cooking to soften; tatsoi stems pack a satisfying crunch. Its flowers are delicious, too. A favorite way to practice hands-off cooking is to heat sesame oil in a heavy saucepan with a smashed clove of garlic and a piece of ginger, and throw in several handfuls of washed and still-damp tatsoi or bok choy. Cover the pot, walk away, and come back for the succulent greens when the rice is steamed. Now you have dinner!