18 Spicy Tatsoi Recipes Delicious

Get ready to spice up your meals with these 18 fiery tatsoi recipes that promise to deliver both flavor and nutrition in every bite! Perfect for home cooks looking to add a little heat to their dinner rotation, this roundup is your go-to guide for turning this leafy green into the star of your plate. Dive in and discover how tatsoi can transform your cooking from ordinary to extraordinary!

Spicy Tatsoi Stir Fry with Garlic

Feeling adventurous in the kitchen? Let’s turn up the heat with a dish that’s as fun to make as it is to eat—your taste buds are in for a wild ride!

Ingredients

• 2 tbsp vegetable oil
• 4 cloves garlic, minced
• 1 lb tatsoi, chopped
• 1 tsp red pepper flakes
• 1 tbsp soy sauce
• 1 tsp sesame oil

Instructions

1. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 4 cloves minced garlic to the skillet, stirring constantly for 30 seconds until fragrant—don’t let it burn!
3. Toss in 1 lb chopped tatsoi, stirring to coat it evenly with the oil and garlic. Cook for 2 minutes until just wilted.
4. Sprinkle 1 tsp red pepper flakes over the tatsoi for that spicy kick we’re after. Stir well to distribute the heat.
5. Drizzle 1 tbsp soy sauce and 1 tsp sesame oil over the mixture, tossing everything together for another minute. Tip: The sesame oil adds a nutty depth, so don’t skip it!
6. Remove from heat immediately to preserve the tatsoi’s vibrant color and crisp texture. Tip: Overcooking can turn your greens into a sad, soggy mess.

Mmm, what a masterpiece! This stir fry boasts a punchy garlic flavor with a spicy finish, all wrapped up in the tatsoi’s tender yet slightly crunchy leaves. Serve it over steamed rice or alongside grilled chicken for a meal that’s anything but boring.

Creamy Tatsoi Soup with Coconut Milk

Today’s the day to ditch the dull and dive into a bowl of creamy tatsoi soup that’s as easy to love as it is to make. Trust us, your taste buds will throw a party, and coconut milk is the VIP guest.

Ingredients

• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups tatsoi, chopped
• 1 can (13.5 oz) coconut milk
• 2 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 medium diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in 2 cloves minced garlic and cook for 30 seconds until fragrant.
4. Add 4 cups chopped tatsoi to the pot, stirring until slightly wilted, about 2 minutes.
5. Pour in 1 can coconut milk and 2 cups vegetable broth, stirring to combine.
6. Season with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp red pepper flakes.
7. Bring the soup to a simmer over medium heat, then reduce to low and cook for 15 minutes, stirring occasionally.
8. Remove from heat and let cool slightly before serving.

Just imagine the velvety texture hugging your spoon, with a flavor that’s a cozy blend of earthy tatsoi and rich coconut milk. Serve it with a sprinkle of extra red pepper flakes for a kick or a drizzle of coconut milk for extra creaminess.

Tatsoi and Mushroom Risotto

Kickstart your culinary adventure with this Tatsoi and Mushroom Risotto, a dish that’s as fun to make as it is to devour. Perfect for those who love to stir the pot—literally—this recipe promises a creamy, dreamy bowl of comfort with a green twist.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onions
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 4 cups vegetable broth, kept warm
• 1 cup sliced mushrooms
• 2 cups chopped tatsoi
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter
• Salt to taste

Instructions

1. Heat olive oil in a large pan over medium heat until shimmering.
2. Add diced onions and sauté until translucent, about 5 minutes.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add Arborio rice to the pan, stirring to coat each grain in oil, about 2 minutes.
5. Begin adding warm vegetable broth, one ladle at a time, stirring constantly until absorbed before adding the next.
6. After 15 minutes, add sliced mushrooms and continue adding broth and stirring.
7. Once the rice is al dente and the mixture is creamy, fold in chopped tatsoi and cook until just wilted, about 2 minutes.
8. Remove from heat and stir in grated Parmesan cheese and butter until melted and fully incorporated.
9. Season with salt to taste, then serve immediately.

This risotto boasts a velvety texture with the earthy depth of mushrooms and the fresh, peppery bite of tatsoi. Try topping it with a poached egg for an extra layer of decadence, or serve it alongside a crisp white wine to cut through the richness.

Grilled Tatsoi with Chili Oil

Who knew that leafy greens could throw such a flavor party? Grilled Tatsoi with Chili Oil is here to prove that healthy eating doesn’t have to be a snooze fest—it’s all about that smoky char and spicy kick!

Ingredients

• 1 bunch tatsoi, washed and dried
• 2 tbsp olive oil
• 1 tbsp chili oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your grill to medium-high heat, aiming for about 400°F. A properly heated grill is key to getting those perfect grill marks without wilting the tatsoi too much.
2. In a large bowl, toss the tatsoi with olive oil, salt, and black pepper until evenly coated. This ensures every leaf gets its moment in the flavor spotlight.
3. Place the tatsoi directly on the grill grate. Grill for 2 minutes per side, or just until the leaves are slightly charred but still vibrant green. Overcooking is the enemy of texture here!
4. Transfer the grilled tatsoi to a serving plate. Drizzle with chili oil right before serving to add that fiery finish without making the dish too heavy.

Smoky, spicy, and with just the right amount of crunch, this dish is a testament to how simple ingredients can create bold flavors. Try serving it alongside grilled meats or as a standout side at your next barbecue to really let it shine.

Tatsoi Salad with Spicy Peanut Dressing

Excuse me, but have you ever met a salad that could double as a stand-up comedian? Well, allow me to introduce you to this Tatsoi Salad with Spicy Peanut Dressing—it’s crunchy, it’s punchy, and it’s got more personality than your average leafy green.

Ingredients

• 4 cups tatsoi leaves
• 1/2 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes
• 1/4 cup water
• 1/4 cup chopped peanuts

Instructions

1. In a large bowl, combine tatsoi leaves and set aside.
2. In a small saucepan over low heat, whisk together peanut butter, soy sauce, honey, rice vinegar, sesame oil, and red pepper flakes until smooth.
3. Gradually add water to the saucepan, continuing to whisk until the dressing reaches a pourable consistency.
4. Remove the dressing from heat and let it cool for 5 minutes to allow flavors to meld.
5. Pour the dressing over the tatsoi leaves and toss gently to coat every leaf evenly.
6. Sprinkle chopped peanuts on top for an extra crunch.

You’ll love the way the creamy, spicy dressing clings to each tatsoi leaf, offering a perfect balance of flavors and textures. Try serving it alongside grilled chicken or shrimp for a meal that’s as satisfying as it is Instagram-worthy.

Sautéed Tatsoi with Red Pepper Flakes

Alright, let’s dive into a dish that’s as fun to say as it is to eat—Sautéed Tatsoi with Red Pepper Flakes. This leafy green might sound exotic, but trust us, it’s about to become your new weeknight hero, packing a punch of flavor with minimal fuss.

Ingredients

• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 bunch tatsoi, roughly chopped
• 1/2 tsp red pepper flakes
• 1/4 tsp salt

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering, about 1 minute. Tip: Swirl the oil to coat the pan evenly for the best sauté.
2. Add 2 cloves minced garlic to the skillet, sautéing for 30 seconds until fragrant but not browned. Tip: Keep the garlic moving to prevent burning.
3. Toss in 1 bunch roughly chopped tatsoi, stirring to coat with the oil and garlic. Tip: Use tongs for easy mixing and to avoid bruising the delicate leaves.
4. Sprinkle 1/2 tsp red pepper flakes and 1/4 tsp salt over the tatsoi, continuing to sauté for 2-3 minutes until the leaves are wilted but still vibrant green.
5. Remove from heat and serve immediately. Ultimate in flavor and texture, this dish offers a crisp-tender bite with a spicy kick that pairs beautifully with grilled chicken or over a bowl of steaming rice for a quick, satisfying meal.

Tatsoi and Tofu Curry

So, you’ve decided to dive into the world of leafy greens and tofu, and let me tell you, you’re in for a treat that’s as fun to make as it is to eat. This Tatsoi and Tofu Curry is a vibrant dance of flavors that’ll have your taste buds doing the cha-cha.

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 tbsp curry powder
• 1 cup coconut milk
• 1 cup vegetable broth
• 14 oz firm tofu, cubed
• 4 cups tatsoi, chopped
• 1 tbsp soy sauce
• 1 tbsp lime juice

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add 1 diced onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in 2 minced garlic cloves and 1 tbsp grated ginger, cooking for another minute until fragrant.
4. Sprinkle 1 tbsp curry powder over the onions, stirring to coat evenly, and cook for 30 seconds to toast the spices.
5. Pour in 1 cup coconut milk and 1 cup vegetable broth, bringing the mixture to a gentle simmer.
6. Add 14 oz cubed tofu, reducing heat to low, and let it simmer for 10 minutes to absorb the flavors.
7. Gently fold in 4 cups chopped tatsoi, cooking just until wilted, about 2 minutes.
8. Remove from heat and stir in 1 tbsp soy sauce and 1 tbsp lime juice for a bright finish.

Here’s the scoop: this curry is a creamy, dreamy bowl of comfort with a kick, and the tatsoi adds a peppery punch that’s downright delightful. Serve it over a bed of fluffy rice or with a side of naan to sop up every last drop of that saucy goodness.

Spicy Tatsoi Pasta with Anchovies

Feast your eyes (and soon, your taste buds) on a dish that’s about to become your new weeknight hero. This Spicy Tatsoi Pasta with Anchovies is the perfect blend of bold flavors and easy execution, proving that you can indeed teach an old pasta new tricks.

Ingredients

• 8 oz pasta
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 2 oz anchovies, chopped
• 4 cups tatsoi, roughly chopped
• 1/2 cup pasta water
• 1/4 cup grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing for 1 minute until fragrant but not browned.
3. Add chopped anchovies to the skillet, stirring until they begin to dissolve into the oil, about 2 minutes. This is your flavor base, so don’t rush it.
4. Toss in the tatsoi, stirring until just wilted, about 1 minute. The greens should be bright and slightly crisp.
5. Add the drained pasta to the skillet along with the reserved pasta water. Toss everything together over low heat until the pasta is well coated and the sauce has slightly thickened, about 2 minutes.
6. Remove from heat and stir in the grated Parmesan cheese until melted and creamy.

Perfectly al dente pasta meets the umami punch of anchovies and the gentle heat of red pepper flakes, all balanced by the fresh, peppery tatsoi. Serve it with an extra sprinkle of Parmesan and a side of crusty bread to sop up every last bit of that spicy, savory sauce.

Tatsoi and Beef Stir Fry with Szechuan Sauce

Ready to shake up your stir-fry game? This Tatsoi and Beef Stir Fry with Szechuan Sauce is here to turn your dinner into a flavor-packed adventure, proving that healthy can indeed be hearty and hilariously delicious.

Ingredients

• 1 lb beef sirloin, thinly sliced
• 2 cups tatsoi, chopped
• 1 tbsp ginger, minced
• 2 cloves garlic, minced
• 2 tbsp Szechuan sauce
• 1 tbsp soy sauce
• 1 tbsp vegetable oil
• 1/2 tsp red pepper flakes

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 1 lb beef sirloin to the skillet, spreading it out in a single layer. Cook for 2 minutes without stirring to allow a golden crust to form.
3. Flip the beef slices and cook for an additional 2 minutes. Tip: Avoid overcrowding the pan to ensure each piece gets perfectly seared.
4. Add 1 tbsp minced ginger and 2 cloves minced garlic to the skillet, stirring quickly for 30 seconds until fragrant.
5. Pour in 2 tbsp Szechuan sauce and 1 tbsp soy sauce, tossing the beef to coat evenly. Cook for 1 minute to meld the flavors.
6. Add 2 cups chopped tatsoi to the skillet, stirring gently until just wilted, about 1 minute. Tip: Tatsoi cooks quickly, so keep an eye on it to maintain its vibrant color and slight crunch.
7. Sprinkle 1/2 tsp red pepper flakes over the stir fry for an extra kick, stirring to combine. Tip: Adjust the amount of red pepper flakes based on your heat preference.
8. Remove from heat and serve immediately.

Hearty yet light, this stir fry boasts a symphony of textures from the tender beef to the crisp tatsoi, all bathed in a bold Szechuan sauce that dances on the palate. Try serving it over a bed of steamed rice or nestled in lettuce cups for a fun, hands-on meal.

Roasted Tatsoi with Spicy Honey Glaze

Dive into the world of greens with a twist that’ll make your taste buds do a happy dance. Our Roasted Tatsoi with Spicy Honey Glaze is the side dish hero you didn’t know you needed, turning the humble leafy green into a flavor-packed superstar.

Ingredients

• 1 bunch tatsoi, washed and dried
• 2 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 2 tbsp honey
• 1/2 tsp red pepper flakes
• 1 tbsp soy sauce
• 1 tsp apple cider vinegar

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
2. Toss the tatsoi with olive oil, salt, and black pepper on the prepared baking sheet, ensuring each leaf is lightly coated.
3. Roast in the preheated oven for 10 minutes, or until the edges start to crisp. Tip: Don’t overcrowd the pan to ensure even roasting.
4. While the tatsoi roasts, whisk together honey, red pepper flakes, soy sauce, and apple cider vinegar in a small bowl.
5. Remove the tatsoi from the oven and drizzle the spicy honey glaze over the top, tossing gently to coat. Tip: Warm the glaze slightly if it’s too thick to drizzle.
6. Return to the oven for an additional 2 minutes, just to let the glaze caramelize slightly. Tip: Watch closely to prevent burning.

Velvety leaves meet a sticky, sweet, and spicy glaze in this dish, creating a texture contrast that’s downright addictive. Serve it alongside grilled chicken or atop a bowl of steaming rice for a meal that sings with flavor.

Tatsoi and Shrimp Dumplings with Chili Sauce

Just when you thought dumplings couldn’t get any more addictive, along comes this dynamite duo of tatsoi and shrimp, wrapped in a delicate dough and served with a kick of chili sauce. Perfect for those who like their comfort food with a side of adventure!

Ingredients

• 1 cup tatsoi, finely chopped
• 1/2 lb shrimp, peeled, deveined, and minced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp ginger, grated
• 1 clove garlic, minced
• 1 package dumpling wrappers
• 1/4 cup water, for sealing
• 2 tbsp vegetable oil, for frying
• 1/2 cup chili sauce, for serving

Instructions

1. In a large bowl, combine tatsoi, shrimp, soy sauce, sesame oil, ginger, and garlic. Mix well until all ingredients are evenly distributed.
2. Place a dumpling wrapper on a clean surface. Spoon 1 tsp of the filling into the center.
3. Dip your finger in water and moisten the edges of the wrapper. Fold the wrapper over the filling, pressing the edges to seal. Pleat the edges for a decorative touch.
4. Heat vegetable oil in a large skillet over medium-high heat. Arrange dumplings in the skillet, ensuring they do not touch. Fry for 2-3 minutes until the bottoms are golden brown.
5. Carefully add 1/4 cup water to the skillet, cover immediately, and reduce heat to medium. Steam for 5 minutes, or until the dumplings are cooked through and the water has evaporated.
6. Remove the lid and increase heat to high for 1 minute to crisp the bottoms again. Transfer to a serving plate.
7. Serve hot with chili sauce on the side for dipping.

So there you have it—dumplings that are crispy on the outside, juicy on the inside, with a flavor that’s bold and unapologetic. Try serving them on a bed of shredded lettuce for an extra crunch, or alongside a cold beer to tame the heat of the chili sauce.

Tatsoi Kimchi

Unbelievably, we’re about to turn the humble tatsoi into a kimchi that’ll make your taste buds do a happy dance. This isn’t just any kimchi; it’s a crunchy, spicy, and slightly sweet revelation that’ll have you questioning why you ever settled for store-bought.

Ingredients

• 1 pound tatsoi, washed and roughly chopped
• 1/4 cup kosher salt
• 1/2 cup gochugaru (Korean chili flakes)
• 1 tbsp grated ginger
• 3 cloves garlic, minced
• 1 tbsp sugar
• 1/4 cup fish sauce
• 1/2 cup shredded carrots
• 2 green onions, sliced

Instructions

1. In a large bowl, mix tatsoi with kosher salt. Let it sit for 1 hour to draw out moisture, then rinse thoroughly under cold water and drain well.
2. In a separate bowl, combine gochugaru, grated ginger, minced garlic, sugar, and fish sauce to create the kimchi paste.
3. Add the drained tatsoi, shredded carrots, and sliced green onions to the paste. Mix until everything is evenly coated. Tip: Wear gloves to avoid chili burns and to mix more thoroughly.
4. Pack the mixture tightly into a clean, airtight jar, pressing down to remove air bubbles. Leave about 1 inch of space at the top.
5. Seal the jar and let it ferment at room temperature for 48 hours. Tip: Place the jar on a plate to catch any overflow during fermentation.
6. After fermentation, store the kimchi in the refrigerator. It’s ready to eat immediately but develops more flavor over time. Tip: Taste it after a week to see how the flavors have deepened.

Spicy, crunchy, and bursting with umami, this tatsoi kimchi is a game-changer. Serve it alongside grilled meats, fold it into a rice bowl, or just eat it straight from the jar—no judgment here.

Spicy Tatsoi and Chicken Noodle Soup

Brace yourselves, soup lovers, because this Spicy Tatsoi and Chicken Noodle Soup is about to rock your taste buds like a culinary hurricane. It’s the kind of dish that makes you forget all about the weather outside, whether it’s a blizzard or just a bad hair day.

Ingredients

• 1 tbsp olive oil
• 1 lb chicken breast, diced
• 1 cup onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 2 cups water
• 1 cup carrots, sliced
• 1 cup celery, sliced
• 1 tsp red pepper flakes
• 2 cups tatsoi, chopped
• 8 oz noodles
• Salt to taste

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 lb diced chicken breast, cooking until no pink remains, about 5 minutes.
3. Stir in 1 cup chopped onion and 2 minced garlic cloves, sautéing until fragrant, about 2 minutes.
4. Pour in 4 cups chicken broth and 2 cups water, bringing the mixture to a boil.
5. Add 1 cup sliced carrots and 1 cup sliced celery, reducing heat to simmer for 10 minutes.
6. Sprinkle in 1 tsp red pepper flakes for that kick, adjusting according to your spice tolerance.
7. Introduce 8 oz noodles to the pot, cooking until al dente, about 8 minutes.
8. Fold in 2 cups chopped tatsoi just before serving, letting it wilt slightly for about 1 minute.
9. Season with salt to taste, but remember, the broth and noodles already bring their own salt game.

This soup is a symphony of textures, from the tender chicken and al dente noodles to the crisp-tender tatsoi. The spice level is adjustable, making it a versatile dish for any palate. Serve it with a side of crusty bread to sop up every last drop of that flavorful broth.

Tatsoi and Pork Belly Stir Fry

Buckle up, foodies! We’re diving fork-first into a dish that’s equal parts crunchy, savory, and downright irresistible. This Tatsoi and Pork Belly Stir Fry is your ticket to flavor town, with a side of bragging rights.

Ingredients

• 1 lb pork belly, sliced into 1/2-inch pieces
• 2 cups tatsoi, roughly chopped
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp red pepper flakes
• 1/4 cup water

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add pork belly slices to the skillet, arranging them in a single layer. Cook for 4 minutes without stirring to allow for a golden crust.
3. Flip pork belly slices and cook for another 4 minutes until both sides are golden and crispy. Tip: Resist the urge to overcrowd the skillet to ensure each piece gets perfectly crispy.
4. Add minced garlic to the skillet and stir for 30 seconds until fragrant.
5. Stir in soy sauce, sugar, and red pepper flakes, coating the pork belly evenly.
6. Add tatsoi and water to the skillet, stirring gently to combine. Cover and cook for 2 minutes until tatsoi is wilted but still vibrant green. Tip: The water helps create a light sauce and prevents the garlic from burning.
7. Remove from heat and let sit, covered, for 1 minute to allow flavors to meld. Tip: This resting period is crucial for the sauce to thicken slightly.

Dig into this masterpiece where the pork belly’s crispiness meets the tatsoi’s fresh bite, all tied together with a glossy, umami-packed sauce. Serve it over steamed rice or alongside a cold beer for the ultimate weeknight win.

Tatsoi and Crab Meat Salad with Spicy Dressing

Venture into the realm of refreshing salads with this zesty Tatsoi and Crab Meat Salad, a dish that’s as fun to make as it is to devour. Perfect for those who love a little kick in their meal, this salad is a playful twist on the classic, combining the peppery punch of tatsoi with the sweet, delicate flavors of crab meat, all tied together with a spicy dressing that’ll make your taste buds dance.

Ingredients

• 2 cups tatsoi, washed and dried
• 1 cup crab meat, shredded
• 1/4 cup mayonnaise
• 1 tbsp sriracha sauce
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. In a large bowl, combine 1/4 cup mayonnaise, 1 tbsp sriracha sauce, and 1 tbsp lime juice. Whisk until smooth for the dressing.
2. Add 2 cups tatsoi to the bowl. Gently toss the leaves to coat them evenly with the dressing.
3. Fold in 1 cup shredded crab meat carefully to avoid breaking the crab pieces.
4. Season the salad with 1/2 tsp salt and 1/4 tsp black pepper. Toss lightly to distribute the seasoning.
5. Chill the salad in the refrigerator for 15 minutes before serving to enhance the flavors.

Wow, what a vibrant dish! The crisp tatsoi leaves contrast beautifully with the tender crab meat, while the spicy dressing adds a fiery kick. Serve this salad atop a slice of toasted baguette for an elegant appetizer or enjoy it as a standalone light meal that’s sure to impress.

Tatsoi and Lentil Stew with Cayenne Pepper

Zesty and zippy, this Tatsoi and Lentil Stew with Cayenne Pepper is the culinary equivalent of a warm hug on a chilly evening. Packed with nutrients and a kick that’ll wake up your taste buds, it’s a dish that promises to be as nourishing as it is delicious.

Ingredients

• 1 cup dried green lentils
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp cayenne pepper
• 4 cups vegetable broth
• 2 cups tatsoi, chopped
• 1 tsp salt

Instructions

1. Rinse 1 cup dried green lentils under cold water until the water runs clear.
2. Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced onion and sauté until translucent, about 5 minutes.
3. Stir in 2 cloves minced garlic and 1 tsp cayenne pepper, cooking for another minute until fragrant.
4. Add the rinsed lentils and 4 cups vegetable broth to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes.
5. After 25 minutes, stir in 2 cups chopped tatsoi and 1 tsp salt. Cover and cook for an additional 5 minutes, or until the tatsoi is wilted.
6. Remove from heat and let the stew sit for 5 minutes before serving to allow the flavors to meld.

Velvety lentils meet the slight bitterness of tatsoi in this stew, with the cayenne pepper adding a warmth that builds with each bite. Serve it with a dollop of yogurt or over a bed of quinoa for an extra protein punch.

Tatsoi and Squash Spicy Soup

Howdy, soup lovers! If you’re ready to turn up the heat and dive into a bowl of bold flavors, this Tatsoi and Squash Spicy Soup is about to become your new obsession. It’s the perfect blend of earthy, sweet, and spicy that’ll make your taste buds do a happy dance.

Ingredients

• 2 cups diced butternut squash
• 1 tbsp olive oil
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 4 cups vegetable broth
• 2 cups chopped tatsoi
• 1/2 cup coconut milk
• 1 tbsp lime juice
• 1/4 tsp salt

Instructions

1. Preheat a large pot over medium heat and add 1 tbsp olive oil.
2. Add 1/2 cup chopped onion to the pot and sauté until translucent, about 3 minutes.
3. Stir in 2 cloves minced garlic, 1 tsp ground cumin, and 1/2 tsp chili powder, cooking for 1 minute until fragrant.
4. Add 2 cups diced butternut squash and 4 cups vegetable broth to the pot. Bring to a boil, then reduce heat to simmer for 15 minutes, or until squash is tender.
5. Use an immersion blender to puree the soup until smooth, or carefully transfer to a blender in batches.
6. Return the soup to the pot and stir in 2 cups chopped tatsoi, cooking for 2 minutes until wilted.
7. Finish by adding 1/2 cup coconut milk, 1 tbsp lime juice, and 1/4 tsp salt, stirring to combine.

Just like that, you’ve got a silky, spicy soup with a kick of lime and creaminess from the coconut milk. Serve it with a sprinkle of extra tatsoi on top for a fresh crunch, or pair with crusty bread to soak up every last drop.

Tatsoi and Duck Breast with Spicy Orange Sauce

Ready to elevate your dinner game with a dish that’s as fun to make as it is to eat? This Tatsoi and Duck Breast with Spicy Orange Sauce is a bold, flavor-packed adventure that’ll have your taste buds dancing and your guests begging for the recipe.

Ingredients

• 2 duck breasts
• 1 tbsp olive oil
• 1 cup orange juice
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp red pepper flakes
• 2 cups tatsoi, washed
• 1 tbsp butter
• Salt, to season

Instructions

1. Preheat your oven to 375°F (190°C).
2. Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat.
3. Season both sides of the duck breasts with salt.
4. Heat olive oil in an oven-proof skillet over medium-high heat. Place the duck breasts skin-side down and cook for 5 minutes, or until the skin is golden and crispy.
5. Flip the duck breasts and cook for another 2 minutes.
6. Transfer the skillet to the preheated oven and roast for 8 minutes for medium-rare, or until desired doneness.
7. While the duck is roasting, combine orange juice, soy sauce, honey, and red pepper flakes in a small saucepan over medium heat. Simmer for 5 minutes, or until the sauce thickens slightly.
8. Remove the duck from the oven and let it rest for 5 minutes before slicing.
9. In the same skillet, melt butter over medium heat. Add tatsoi and sauté for 2 minutes, or until just wilted.
10. Serve the sliced duck over the tatsoi, drizzled with the spicy orange sauce.

The crispy skin of the duck contrasts beautifully with the tender tatsoi, while the spicy orange sauce adds a zesty kick that ties everything together. For an extra touch of elegance, garnish with orange zest or a sprinkle of sesame seeds.

Conclusion

Absolutely bursting with flavor, these 18 spicy tatsoi recipes are a must-try for any home cook looking to spice up their meal rotation. From quick stir-fries to hearty soups, there’s something for everyone. We’d love to hear which dish wins your heart—drop a comment below and don’t forget to share your favorites on Pinterest. Happy cooking!

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