Farm to table with Tatsoi

Tatsoi. Another beautiful deep green vegetable I'd never heard of. I learned it's a dark green Asian salad green with a mild mustard flavor, similar to bok choy. Apparently it doesn't have a long storage life, and since mine is already a little wilted, this should be a perfect recipe.

 Browned Butter Pasta with Tatsoi
Adapted from Appetite for China

Pasta of your choice (I used wheat penne)
1/2 stick unsalted butter
Bunch of tatsoi, rinsed
Grated cheese (I used Romano)
Pepper
Lemon wedges

Cook pasta to al dente.

When pasta almost done done, melt butter in a skillet.

Swirl the butter in the pan as it foams and drain pasta.

When butter begins to brown, toss in pasta and mix to coat with butter.

Add tatsoi and cook until slightly wilted, about 1 to 2 minutes.

Plate and serve immediately with grated cheese, pepper and lemon wedges.