This is the second dish created for our delightful lunch with Hetty of Arthur Street Kitchen last week. We were thrilled to discover that tatsoi is just as delicious wilted as it is fresh and tossed in a bright vinaigrette. Warm and fragrant, this recipe is the epitome of simple comfort food, our favorite kind of #studiomeal.
plus we discovered these black soybeans - a gorgeous find.
RECIPE | Sauteed Black Soy Beans + Wilted Tatsoi Salad
3 cups black soy beans, soaked for 2 hours
2 cups of tatsoi
4 sprigs fresh cilantro
1 teaspoon caster sugar
1 teaspoon salt
2 cloves smashed garlic
3 tablespoons olive oil
3/4 cup of water
1 tablespoon white sesame seeds
salt + pepper to taste
Add the olive oil, garlic, salt, sugar and cilantro to a cast iron pan and heat until fragrant, about two minutes. Add the drained beans and cook for a further two minutes, ensuring to coat the beans in the fragrant oil.
Add the water little by little, so as not to immerse the beans completely but merely to saute them slowly. Do this intermittently for 40 minutes, at which point the beans should be slightly softer but still have some firmness.
Turn off the heat and add the tatsoi to the pan with some more olive oil, salt and sesame seeds. Serve immediately as this is best eaten when warm.