how to store mizuna: this is a tender green: in a bag in the fridge for just a few days.
more cooking greens recipes
Mizuna is a mustard green and can be used in most recipes calling for cooking greens. I like to throw roughly chopped mizuna into many soups: chicken soup, miso soup, potato soup etc. It's also good lightly steamed then tucked into quesadillas for a quick and nutritious meal. (For a lower fat meal, make sure those cheese slices are thin.)
Mizuna leaves are great torn into a green salad or tossed into stir fry or fried rice. I've seen mizuna steamed and then served under broiled fish.
Mizuna thoughts from Kitchen Gadget Girl
Mizuna Salad with Kohlrabi and Pomegranate Seeds adapted from Martha Stewart Living
2 large celery stalks
1 medium kohlrabi bulb (8 ounces), trimmed and peeled
1 small pomegranate
3 1/2 cups mizuna (3 ounces) or other tender, bitter salad greens such as arugula or dandelion
2 tablespoons champagne vinegar
1/8 teaspoon coarse salt
1/8 teaspoon freshly ground pepper
1/8 teaspoon sugar
1/2 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
. Using a mandoline or a sharp knife, thinly slice the celery and kohlrabi. Cut kohlrabi slices into 1/4-inch-wide strips.
. Halve pomegranate; remove enough seeds to yield 1/2 cup (reserve remainder for another use). Add seeds, celery, kohlrabi, and mizuna to a serving bowl.
. Whisk together vinegar, salt, pepper, sugar, and mustard. Whisking constantly, add oil in a slow, steady stream; whisk until emulsified. Toss with salad.
Mizuna Salad with Aged Gouda & Roasted Portabellas adapted from epicurious.com
3/4 pounds sliced portabella mushrooms
1/2 cup extra-virgin olive oil, divided
3 tablespoons red-wine vinegar
1 teaspoon Dijon mustard
10 cups mizuna, (or other spicy green such as arugula or watercress) washed, dried and torn or chopped for a salad
1 cup coarsely grated aged Gouda cheese
Preheat oven to 425°F with rack in middle.
Toss mushrooms with 3 tablespoon oil and 1/4 teaspoon each of salt and pepper in a bowl. Roast in 1 layer in a 4-sided sheet pan, turning once, until golden-brown and tender, about 15 minutes. Cool mushrooms.
Whisk together vinegar, mustard, 1/4 teaspoon salt, 1/8 teaspoon pepper, and remaining 5 tablespoons oil in a bowl until combined. Toss mushrooms, greens, and cheese with enough dressing to coat.
More Mizuna ideas from The Kitchn
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.
One thing I've done with mizuna:
Heat 3 T olive oil on high, then throw in 1-2 cups thinly sliced summer squash and cook for 3-4 minutes, stirring a bit. When somewhat cooked, add 3-4 chopped garlic cloves and a bunch of roughly chopped mizuna, with salt and pepper. Grate a hard cheese (ie Parmesan) to finish off the dish. -Julia
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