Recipes — Mizuna

An easy and quick recipe that can also be used for kale and other stir-fry veggies. Serve it as a side to any roasted or grilled meat, or even as topping in your omelette!  Recipe is from NY Times Cooking. INGREDIENTS 100g swiss chard/ baby swiss chard (Stems may be removed depending on preference)  1 tablespoon olive oil 2 garlic cloves, minced  Large pinch crushed red pepper flakes  Salt   PREPARATION Stack chard leaves on top of one another (you can make several piles) and slice them into 1/4-inch strips. Heat oil in a very large skillet (or use a soup pot). Add...

Mizuna is a leafy green vegetable that’s native to East Asia. They have feathery serrated edges and have a glossy surface that make the green wonderfully decorative. While commonly used as part of a salad on its own or as part of a mix, it can also be enjoyed cooked or pickled. We've put together a compilation of mizuna recipes in this article. Let us know which on is your favourite!

A perfect combination of bitter greens, crisp bacon, barely cooked eggs and warm vinaigrette. Serves 2 Ingredients 100g bacon  1 tablespoon olive oil 1 tablespoon red wine vinegar 1 shallot, finely chopped 1 teaspoon Dijon mustard 2 tablespoons extra virgin olive oil (EVOO) 2 eggs 100g frisee endives (or mizuna) Croutons Preparation 1. Cook the bacon in a frying pan with the olive oil until lightly browned and crisp. Remove with a slotted spoon onto some kitchen paper. 2. Add the vinegar to the pan and scrape with a wooden spoon, followed by the shallot and mustard. Stir well and remove...

A delightful salad that will brighten up any mealtime. The sweetness of the pumpkin goes well with the slight bitterness of the mizuna. Together with the creaminess of the hummus, the aromatic toasted nuts & seeds and fresh feta dressing, this salad is a great meal on its own!