1/4 cup rice vinegar (not seasoned)
3 tablespoons soy sauce
2 1/2 teaspoons honey (Tierra Miguel honey)
1 1/2 teaspoons finely grated peeled fresh ginger
1 1/2 teaspoons sesame oil
3 oz tatsoi ( 6 cups)
3 oz mizuna ”
3 oz arugula ”

Heat vinegar, soy sauce, honey, ginger, and sesame oil in a small saucepan over moderately low heat, stirring until honey is dissolved and dressing is hot (do not let boil). Pour hot dressing over greens in a large bowl and toss well. Serve immediately.

From Worden Farm
Low-fat cheese and milk work fine here.  Mustard greens can be used instead of or along with tat soi.

1 bunch tatsoi
1 cup cheese (cheddar, mozzarella, feta, cottage cheese, or other cheese)
6 eggs, beaten
1 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons fresh basil, chopped
1/2 cup bread crumbs, or several slices of bread, cut into 1-inch pieces

1) Wash tat soi and chop leaves.  Sauté until wilted.  Drain well.

2) Mix cheese, eggs, milk, salt, pepper, and fresh basil in a baking pan.

3) Distribute bread crumbs or bread pieces and tatsoi evenly throughout the egg mixture.  Top with paprika.

4) Bake at 350 degrees for 30 minutes, or until baked through.  Allow to stand for several minutes before cutting.

I just made the tatsoi egg bake and it was delicious! I used goat cheese and whole wheat bread crumbs from a stale loaf and baked it in my cast iron skillet and it worked wonderfully.
Thanks!  stephanie