Tat Soi
Scientific Name: Brassica narinosa
Country of Origin: Asia

Tat Soi has tougher leaves than Pak choi and also has a stronger flavor. The nutrition level and flavor intensity is dependent on the color: the darker the leaves, the higher the nutrition and flavor. The leaves and immature flowering plants can be eaten raw or sauteed, braised, or added to soups.

Recipe
Lemon & Tat Soi Risotto