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.