SAUTÉED TATSOI WITH MATCHSTICK RADISHES

SERVES 2

SOMETIMES IT’S NOT IMMEDIATELY obvious how to use the wide variety of greens found in farmers’ markets. But this simple sauté couldn’t be easier. It’s fast, too. Tatsoi stems keep their lovely shape and crunch even as their leaves soften in the pan. I love to cut all types of radishes into matchsticks to show off the skin color on their tips and soften their bite.

2 tablespoons garlic oil, from Garlic Confit (here)

2 large handfuls tatsoi leaves

1 large black radish, cut into matchsticks

1 teaspoon soy sauce

Fresh lemon juice

Salt and pepper

Chile paste (optional)

Heat the garlic oil in a large skillet over medium heat. Add the tatsoi and radishes and cook until wilted, about 3 minutes. Remove from the heat and stir in the soy sauce, a squeeze of lemon juice, salt, and pepper. Serve with a bit of chile paste on the side, if you like.