What Can I Do With Mizuna?

Faith Durand
Faith DurandSVP of Content
Faith is the SVP of Content at Apartment Therapy Media and former Editor-in-Chief of The Kitchn. She is the author of three cookbooks, including the James Beard Award-winning The Kitchn Cookbook. She lives in Columbus, Ohio, with her husband and two daughters.
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published May 26, 2010
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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:

• Know Your Asian Greens

Readers, what do you like to do with mizuna?

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Related: Ingredient Spotlight: Mustard Greens

(Image: Flickr member Joi licensed for use under Creative Commons)

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