Several of you have been asking how to use this uncommon green that we have been giving out at distribution. After doing a bit of research I found a variety of methods, and I included a link to a recipe of Mizuna Quinoa Salad. Enjoy!
Using Mizuna
Mizuna is an Asian green that is commonly found in baby lettuce mixes. It’s a mild tasting green that can be enjoyed raw or cooked. Here are a few easy ways of how to use it.
Salad. Wash and chop the salad into bite size pieces. Mix with lettuce or any greens for salad. Try spinach and arugula, or even by itself.
Pasta. Even Asian greens can be tossed with pasta and fresh parmesan. One option is to use Mizuna with bok choy, penne, and parmesan. Boil noodles of your choice al dente. While the noodles are cooking sauté chopped mizuna in olive oil with garlic. When the noodles are ready, drain and reserve 1 cup of the pasta water. Toss the noodles, parm, and a bit of the pasta water together in a skillet over low heat. Add more pasta water if the mixture looks dry. Can be served with crushed red pepper and more cheese.
Risotto. Another Italian-inspired use for mizuna! Stir chopped and cleaned mizuna into a batch of risotto at the end of cooking, and pair with mushrooms for an earthy dish.
Stir-fry. Asian greens are of course perfect for stir-fry! Pair with any vegetables in your share, lots of garlic, ginger, and tofu if you prefer.
Soup. Goes well with miso soup, and can be tossed into any vegetable soup at the end of cooking. Mizuna would also pair well with chicken noodle or light creamy soups.
Grain Salads. Here is a link for Mizuna Quinoa Salad with Lemon Scallion Vinaigrette. Toss raw mizuna with farro, quinoa, rice, barley, or any grain for fresh salad.
Sauté. The simplest of all…Wash mizuna and then toss in a pan with garlic and olive oil.
Reference:
7 Ways to Use Mizuna, https://www.earlymorningfarm.com/7-ways-to-use-mizuna/