Q: I just received my CSA for the week and found a bunch of mizuna. I've never heard of it before and am curious what are good things to make with it? It looks like a flat leaf parsley, almost, and has a pretty mild flavor. If it were you, what would you make with it? Thanks!
Sent by Aimee
Editor: Aimee, right now my favorite thing to do with bitter greens or other fresh greens from the garden is to chop them roughly and toss them with boiled new potatoes, olive oil, salt and pepper. It really mellows out spicy greens but still allows their flavor to come through.
For other ideas for mizuna specifically, check out Kathryn's great post on Asian greens:
Readers, what do you like to do with mizuna?
Related: Ingredient Spotlight: Mustard Greens
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I love to throw it in at the end of a batch of risotto (example: http://wesaturtle.net/recipes/?p=313 ), or with linguini and mushrooms (example: http://wesaturtle.net/recipes/?p=315 ) We should have mizuna at the local farmer's market this weekend!
I love it in green salads and also as an addition to cabbage salads.
eat it like salad. I do, its like a mustard green.
Great just sauteed with a little olive oil, garlic, salt & pepper. Yummmm.
The farm my parents had a CSA with has great mizuna recipes on its website. Here's one with chicken: http://www.jrorganicsfarm.com/2010/02/mizuna-kale-sauteed-with-chicken/
and another on braising: http://www.jrorganicsfarm.com/2010/02/braising-dark-green-leafy-vegetables/
If you go to the main recipe page and just search the word mizuna, there's a bunch.
i got mizuna last week from my farm, and i threw it in a stir fry. i've been using the
(sorry my link didn't work)
... quick & easy fried rice recipe posted a couple weeks ago. i just throw whatever leafy greens i have when it says to throw in the bok choy.
http://www.thekitchn.com/thekitchn/rice-grains/weeknight-recipe-quick-and-easy-fried-rice-114641
I like it all sorts of ways; it's not as peppery as standard mustard greens so it goes into more things and can be used as a garnish/accent as well as a main ingredient.
It's a good soup ingredient: I make a lot of veggie soups using leeks or onions, a green vegetable, and a starchy vegetable. My favorite combination with mizuna is sweet potato (preferably Japanese sweet potato, but anything works) and onion.
It also holds up a better than lettuce so it's good in salads that need to keep for a few hours or even overnight. I sometimes add it or radish greens to pickled cucumbers. It's good in potato salad, too.