A New Leaf: Tat Soi with Fennel and Ginger

Seemingly intimidating, surrounded by exotic fruits and vegetables, imported cheeses and other speciality items, there is no shopping experience for the health conscious as gratifying as strolling down the aisles and frequenting the food court of Whole Foods. There is always something new and fresh to try and hopefully add to your diet. In the produce section I was looking for a new leaf. Greens are my most favorite food- Kale, Collard, Spinach...now to add to the list Tat Soi. These tasty Asian greens are jam-packed with many beneficial nutrients making it a super food. They do not release as much water as spinach does, so the leaves do not become mushy and hold its shape while cooking.The flavor is familiar, a mixture of spanich, cabbage, and collards. Here is a recipe to try.


Tat Soi with Fennel and Ginger

1 Tbsp Coconut oil or 1/2 Tbsp sesame oil
1 tsp minced Ginger
1 bulb of Fennel, sliced thinly
1 bag of Tat Soi, washed and cleaned
1 tsp Braggs Liquid Aminos
small pinch of salt (opt)

Directions:
Heat oil on medium-high heat in a medium large pot. When oil is hot, add ginger and the fennel and cook until it is browned/carmelized (about 10 minutes). Add Tat Soi and cook until wilted. Turn off the heat and add Braggs and salt. Serve with quinoa or rice.

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