Warm Kale and Tatsoi with Truffle Oil

Recipe Courtesy of Chef John Carminati, farm manager at Urban Oasis. John Carminati (chefonthefarm.com), a Le Cordon Blue-educated chef and the farm manager at Urban Oasis Hydroponic Farm in Tampa, pulls together three kinds of greens grown on the farm with the savory richness of onions and truffle oil and the sweet-tart pop of cherry tomatoes to build an easy vegan dish that also packs a nutritional punch.
September 01, 2013


Wash and dry all fresh ingredients. Remove the stems from the kale and tatsoi, and tear leaves into bite-size pieces. Chiffonade arugula. Heat sauté pan over medium heat. Toss scallions with a tablespoon of truffle oil in the pan. Cook until tender. Add tatsoi to the scallions and wilt (30 seconds or so). Toss in kale and season with salt. The greens should have an al dente tooth.

Plate the wilted greens, generously top with arugula, add cut tomatoes, then drizzle with truffle oil and sprinkle with the sea salt to taste.


  • 1/2 bunch kale
  • 1 bunch tatsoi
  • 3 scallions – whites, sliced
  • 7 cherry tomatoes cut in half
  • Arugula
  • Truffle oil
  • Sea salt
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