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CSA Mizuna

leanneabe Jul 17, 2007 10:29 AM

I desperately need suggestions on what to do with this. It's like a Japanese mustard green. Should I cook it down like spinach or chard? Should I put it in a green salad (it's a little too bitter for my tastes raw)? Should I find someone's bunny to feed it to?

It came in the CSA box and it's a beautiful bundle (and hopefully I don't get it again this week) and I'm all for using up whatever the CSA gods bestow, but I just don't know what to do with this.

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  1. g
    ginqueen RE: leanneabe Jul 17, 2007 11:00 AM

    That stuff is pretty strong on its own. If you have other greens to mix with, it's not so bad as a component of a salad---and then make a sort of sweet, Asian-inspired salad dressing--something with lime and ginger that will offset the bitterness. If you are a meat or fish eater, it would be a good basis for a salad that you add warm sliced grilled chicken or beef or whole shrimp to.

    Searing it is good, too--warm up some sesame oil, add some garlic and the mizuna, and try adding a little soy sauce and mirin.

    1. n
      NirvRush RE: leanneabe Jul 17, 2007 11:04 AM

      you could put it on a good sandwich...maybe a panini type of thing or something.

      and i found this on Epicurious...it sounds good.

      Wilted Asian Greens http://www.epicurious.com/recipes/rec...

      1. rworange RE: leanneabe Jul 17, 2007 11:17 AM

        A local restaurant was serving salad: that was a mix of mizuna and other greens topped with grilled fresh figs.

        1. EJC RE: leanneabe Jul 17, 2007 12:52 PM

          So far this year, out of all of our CSA greens, Mizuna has been the favorite.

          We saute shallots, slab bacon, a little olive oil, garlic and diced chiles. I then add the mizuna after boiling for 2 min.

          1 Reply
          1. re: EJC
            leanneabe RE: EJC Jul 17, 2007 02:19 PM

            I was just thinking maybe I should cook it with bacon - everything's better with bacon!

          2. d
            DGresh RE: leanneabe Jul 17, 2007 03:08 PM

            this is also one of my favorite things from the CSA. I add it to my usual stir fries (eg. kung pao chicken or chicken with ginger and walnuts) and think it really adds a nice touch.

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