Our love of mizuna (Japanese mustard greens) came about quite by accident. We were looking at some seed packets at our local gardening store and came across mizuna seeds. The image of the mustard plant was so beautiful that we wanted to add it to our garden roster. About two months after seeding, this gorgeous patch of greens proved to be a favorite section of our spring garden. Mizuna’s mildly spiced and delicately peppery leaves are exciting in salads, especially as a refreshing change from arugula. Adding some grilled shrimp and a fish sauce dressing makes this Asian-inspired salad perfectly balanced and full of flavor.

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Ingredients

  • 1 tablespoon unsalted butter
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, crushed
  • ½ pound (225g) shrimp, shelled and deveined
  • Freshly cracked black pepper
  • Sea salt
  • 1 large bunch mizuna greens or mustard greens, tough stems removed, leaves torn into bite-size pieces
  • Fish Sauce Dressing

Method

Directions

  1. Heat a pan over medium–high heat, then add the oil, butter, and garlic. Cook for 30 seconds. Add the shrimp and quickly cook until tender, about 30 seconds on each side. Season with pepper and salt to taste.
  2. Remove the pan from the heat and add the mizuna to the pan. Stir until the mizuna is wilted, about 30 seconds. Toss with the fish sauce dressing and serve.

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