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Posts Tagged Mizuna

Mizuna Simple Ideas

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. Serve as a bed under a main dish salad

Pasta. Even Asian greens can be tossed with pasta and fresh 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. Serve with crushed red pepper and extra cheese!

Risotto. Another Italian inspired use for mizuna! Stir chopped and cleaned mizuna into a batch of risotto at the end of cooking. It will wilt perfectly. Try pairing 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 and ginger, and your protein of choice.

Soup. We love greens in miso soup, but feel free to toss them into any vegetable soup at the end of cooking. Mizuna would also pair well chicken noodle or lightly creamy soups.

Grain Salads. This Mizuna Quinoa Salad with Lemon Scallion Vinaigrette is sure to be a crowd pleaser! Toss raw mizuna with farro, quinoa, rice, barley, or any grain for fresh salad perfect for picnics and potlucks.

Sauté. The simplest is last! Wash mizuna and then toss in a pan with garlic and olive oil. Leave whole like in this side to local pork chops or chop into bite-size pieces.



Mizuna with Bacon, Walnuts and Apple

(1 to 2 bacon slices, diced (I used only one, but had to add some additional fat from my bacon fat jar in the fridge)
half a small onion, chopped
3 or 4 small green garlic stalks, white and light green part, sliced like scallions
1 apple, cored and diced
about 2 tbsp. cider vinegar instead of red wine vinegar (enhances the apple-y taste of the dish)
1 tbsp. Dijon mustard
about 1/4 C of walnut pieces (or coarsely chopped walnuts)
juice from half a small lemon
1 large bunch mizuna, washed and coarsely chopped
salt and pepper to taste

Cook bacon in skillet over medium heat until mostly browned; add onion and green garlic and continue to cook until bacon is done and onions and garlic are starting to brown as well. Add apples, stir and heat maybe another minute or so (adding more fat or some olive oil, if needed). Add cider vinegar, mustard, and walnuts, stir to distribute mustard. Add lemon juice, then mizuna, sprinkling with salt and pepper to taste. Stir and cook until mizuna is just wilted. Turn off heat and serve.




Mizuna Quinoa Salad with Lemon Scallion Vinaigrette

Mizuna Quinoa Salad with Lemon Scallion Vinaigrette feeds a crowd

2 cups dry quinoa
1 bunch mizuna, stems removed, chopped into bite size pieces
green tops of 2 scallions, sliced
1 cup diced radishes or kohlrabi (optional)
1/2 cup crumbled blue cheese
1/2 cup dried cranberries
1/2 cup pecans
salt + pepper to taste
Lemon Scallion Dressing
1/2 cup olive oil – we recommend Meyer Lemon Olive Oil from F. Oliver’s
juice from half a lemon
1 tsp dijon mustard
green + white parts of 2 scallions, minced
salt + pepper to taste

Cook the quinoa according to package instructions. I placed it in a pot with 4 cups of water, bring to a boil, cover, and simmer for about 20 minutes. Remove from heat and fluff with a fork. Let cool to room temperature before tossing with the mizuna leaves. (If you want the mizuna to “cook” a little toss it with the hot quinoa and then follow the recipe as written.)

Combine dressing ingredients in a jar and shake to combine. Toss the mizuna, radish or kohlrabi (if using), quinoa, and dressing together. Taste and season with salt and pepper if necessary.

Toast the pecans. Place the pecans in a small skillet over medium heat. Toast, stirring frequently. You’ll know the pecans are toasted when they smell toasty and start to brown. Remove from the pan right away so they don’t burn.
Fold the scallions, pecans, blue cheese, and cranberries into the salad. Serve at once or chilled. This salad holds up well if you want to make it a day in advance for a party.


From: earlymorningfarm




Apple Mizuna Salad

1 bunch mizuna
1 apple
1/4 cup sunflower seeds
1/3 cup dried cranberries
1/2 lemon

1/3 cup olive oil
1 tablespoon lemon juice
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
1 teaspoon Dijon mustard
1 pinch kosher salt

Slice the apple into quarters around the core. Slice the quarters into thin slices, then cut those into batons or matchsticks leaving a bit of peel on both ends. Place the apples in a bowl and squeeze half a lemon over them. Toss to coat.

Remove the stem ends from the bunch of mizuna, wash, dry, and chop into bite size pieces. Toss the mizuna with the apples.

Place the dressing ingredients in a small jar with a tight fitting lid. Shake to combine. Toss the mizuna and apples with the dressing. Garnish with sunflower seeds and dried cranberries.





Pasta with Garlicky Shrimp and Wilted Greens

Mizuna- Is considered a mustard green.  The taste is a mild combination of bitter and peppery. The leaves are dark green and fringed.  They appear to be serrated; the stalks are pencil thin and white or pale green. The leaves and stalks are edible.  Mizuna can be stir fried, pickled, added to soups and stews and it can be added to salads. Serve mizuna steamed as a bed under broiled fish.
Use Mizuna fairly quickly, it is considered a tender green and it will last only a few days in a plastic bag in the refrigerator.

Pasta with Garlicky Shrimp and Wilted Greens:

12 oz. to 1 lb. pasta — angel hair, linguini, farfel, rotini or any other favorite type of pasta
 1.5 to 2 lbs. shrimp — any medium to large, cleaned, peeled and deveined and pat dry, seasoned lightly with sea salt and pepper  
 6-8 cloves garlic — mashed/chopped fine
 4-5 tbsp. extra virgin olive oil
 1 bunch greens that can easily wilt and cook relatively fast, such as spinach or mizuna (recommended), etc. — stalks and leaves cut into 2 inch lengths, triple washed
3/4 to 1 cup white wine or pasta water if omitting alcohol
 Salt and pepper to taste
Grated parmesan cheese
Boil pasta in salted water in pasta or stock pot, according to instructions. Drain when al dente or cooked to desired tenderness.
Heat olive oil in large pan or large Dutch oven. Note: You can begin this while pasta is being boiled to allow 3-4 minutes cooking time before you have to drain the pasta.
Add garlic and stir until lightly golden and fragrant.
Add shrimp to garlic and oil and stir until just about turning pink.
Add greens and mix well. If spinach, add after adding white wine.
Add white wine and boil away alcohol. If sauce dries/evaporates too quickly, add about 1/2 cup pasta water.
Add drained cooked pasta after veggies are just about cooked and mix well quickly.
Salt and pepper to taste. Serve hot, sprinkled with grated parmesan cheese.
Optional: squeeze fresh lemon juice for an additional layer of tartness.
Leftovers can be kept for 1-2 days in time for shrimp to be consumed while still fresh.


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