Sautéed tat soi, sardines and rice

Tat soi is a slightly spicy Asian braising green, and it works great in this dish. I think it's my favorite version, even better than the version I make with kale or spinach . I got a head of it in CSA Week #3 . This a simple but tasty and healthy lunch, though probably not everyone would be a fan.

Remove the tough ends of the stems. They're edible, but not as good in this dish. Or you could put them in and cook them down a bit before adding the tender leaves. You don't have to remove the stem like kale or chard.

Heat a sauté pan over medium heat. Add a little oil (I used canola, but it doesn't really matter). Add the tat soi.

Sauté until softened and it reduces in volume.

Season with black pepper and granulated garlic. You could also use a minced clove of garlic instead.

Add hana katsuo (Japanese dried bonito fish flakes). These could be left out, but I think it adds good flavor to the dish, so add it if you can. And finally, some soy sauce. That's it!

The sardines are a half can of Wild Planet sustainably caught sardines in water.

The rice is reheated in the microwave (40 seconds from refrigerator temperature, covered) and seasoned with furikake.

This is basically the same recipe as Sautéed spinach, sardines and rice .

Update: July 10, 2014: I started eating a whole 4.375 oz. can of sardines instead of half. This solves the problem of what to do with a half can of leftover sardines, and is still a reasonable serving size.