Mizuna?

I was a late – as in 11:45 a.m. late – arrival at the market today. No greens left but arugula and mizuna. I snatched up some of both, but wondered if anyone knows what to do (other than a stir-fry) with the latter.

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Author: Scott

I am a married father of two. I graduated from Rock Bridge High School and then Mizzou before spending six years in the Washington, D.C. area. We returned to Columbia, Missouri in 2006.

2 thoughts

  1. One of my Chez Panisse cookbooks has a baked goat cheese salad over mizuna that looked pretty good. You might find it via Google, otherwise dm me on Twitter/Facebook.

  2. You can lightly saute it as a side, or use it as a presentation base (as Jessica describes) for almost anything. It’s a good salad green, a bit peppery like arugula, and mixes well with other lighter flavors; the feathery texture keeps a salad fluffed up a bit. It can be a good green chopped into light Asian soups, like a simple egg-drop.

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