1 spring onion, sliced
1 tablespoons evaporated cane juice or other sweetener
3/4 tablespoon Apple Cider vinegar
1 bunch tatsoi
1 teaspoons olive oil
Sea salt and pepper to taste
Combine onion, cane juice powder, vinegar and salt in a mixing bowl. Let stand for 1 hour.
Meanwhile, prepare tatsoi. Cut the leaves away from bulb, leaving about 1/4 inch of stem attached. Rinse and let dry.
In a large skillet, heat oil over medium heat; add onion mixture. Saute 1-2 minutes. Add tatsoi, and saute until the leaves begin to wilt. Add salt and pepper to taste.
Serve with Grilled Salmon.