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Basic Cooked Mizuna
- Serves
4
as a side dish - Difficulty
Easy
Published 2001
Large mizuna is best cooked—albeit very briefly—in the way of other mustards and of dandelions. Like these, it loses its nip when heated, but becomes juicy and develops a different taste—more generic bitter green. Unlike these, it maintains its deep-green color and sharp-edged cut-out shape.
Ingredients
1 pound
Method
Trim a few inches from the base of each clump of stems to separate them. Slosh mizuna around in plenty of water and lift out so that debris sinks to the bottom. Repeat as needed.
To boil: Drop into boiling salted water to which you’ve added a spoonful of oil. Boil until just tender, about 1 minute. Drain. Leave whole, or bunch together and cut into bite-size pieces.
To
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