Mizuna is one of my favorites that we grown on the farm, and with 40 different crops and over 100 varieties that is saying a lot! Mizuna is an Asian green that can be enjoyed raw or lightly cooked. It’s delicious added to stir-fries or in a salad. You can treat mizuna like you would any cooking green, which is what I did here, lightly cooking it with roughly chopped garlic and seasoned with lemon. A great side to any meal.
I like to remove the stem just until it meets the leaves, and then roughly chop the greens. You can cook the whole stem if you prefer. The bunches of mizuna in the shares this week are huge! You’ll want to use a larger bunch of mizuna, as it cooks down a lot. Use as much garlic as you like, I went all out with 3 cloves but you may prefer less.
Simple Sautéd Mizuna
1 large bunch mizuna, lower portion of stems cut off, and sliced into bite size pieces
1 – 3 cloves garlic, minced
1 tablespoon olive oil
juice from half a lemon
salt
Wash mizuna. Use a salad spinner or strainer to rinse greens, the greens should be wet when they go into the pan, it helps them cook down.
Heat olive oil over medium heat. Add garlic and cook for just a minute, then add the mizuna and cook for 2 – 4 minutes stirring frequently. Mizuna will cook down a lot, and should still be bright green. Squeeze lemon over the greens and add salt to taste.
