Ain't It Funny How Time Slips Away {Asian Greens en Papillote}

"Well, hello there. My it's been a long, long time..." Willie Nelson was right, it is funny how time slips away. I took a bit of a hiatus from writing about cooking, and really, from cooking anything fun for the past month or so. I hate how "I'm so busy" has become the excuse du jour, but sometimes it is really true. Starting with Thanksgiving, it seems as though every moment has been jam-packed with time commitments. Couple that with the change of time and lack of late afternoon/early evening light and, I dunno, I just wasn't in the mood to chronicle cooking - it isn't as much fun when you've finished the dish and there's no good light to get a good photo. But, enough of that - I'm easing back into cooking some new things and trying to brighten and lighten the dishes away from the heavy decadence that seems to be the hallmark, albeit a delicious one, of the holiday season.

For the past few weeks, I've been serving up some dishes that either include Asian-influenced flavors or Asian vegetables. On the plate today is a dish that features Tatsoi. Tatsoi is an Asian salad green with very dark green, spoon-shaped leaves and can have a thickish white stem. Because of its appearance, it is also known as Spinach Mustard, Spoon Mustard or Chinese Spinach. A member of the Brassica family (cabbage, cauliflower, broccoli, etc) it has that distinctive mustardy flavor which is similar to bok choi and is very subtle and mild. It can be lightly sauteed in olive oil as you might spinach, but because it is a bit more fibrous, it holds up better than a true spinach. Having served it sauteed a la spinach a number of times, I wanted to find something a bit different to do with it. This preparation provides a fantastic result and best of all it is super easy, quick and once in the oven, a hands-off dish.

Tatsoi en Papillote

makes 4 servings

adapted from Dorie Greenspan

• 1 bag of tatsoi (can be found at the Farmers' Market or Asian market; otherwise sub bok choi)
• 40 sugar snap peas
• 1/4 small onion, thinly sliced
• zest of one orange
• olive oil, for drizzling

1. Preheat oven to 400F; have baking pan handy.
2. On a 12in square of aluminum foil, place 2 moderate handfuls of tatsoi greens, add 10 sugar snap peas randomly around on the greens, sprinkle 1/4 of the onion slices on the bed of greens, top with a sprinkle of orange zest and drizzle with a bit of olive oil.
3. Pull up sides of foil to meet in the middle to seal and make a packet. Be sure to leave some air space in the packet so that the contents will steam in the oven. Place packets on a baking sheet and place on the middle rack in the oven
4. Bake for about 15 minutes. Remove from oven and allow to sit a minute or two. Take care when opening the packet as steam will escape and you want to avoid being scalded! Place packet on plate with your protein dish of choice and enjoy!

I served this with a Soy-Glazed Salmon Filet and it was delectable. It would also make a great side to grilled chicken or pork. The greens are remarkably creamy and mild and the slight mustardy flavor is a great contrast to the sweetness found in the peas and onions. The orange zest adds such a nice brightness as well - just what we needed to get 2015 off to a light and bright start, as well.

Happy Cooking!

sld

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