Prep 5 mins
Cook 5 mins
Mizuna is a yummy Asian mustard green. Adapted this recipe from www.epicurious.com
- 1⁄3 cup olive oil
- 4 garlic cloves (minced)
- 4 shallots (sliced)
- 1⁄4 cup cider vinegar
- 1 1⁄2 lbs mizuna (chopped)
- Heat oil in large sauce pan. Saute shallots, then add garlic and heat about 1 minute until fragrant.
- Stir in vinegar, and pour over washed greens.
- Serve immediately.
It was just too sour. We added 1-2 tbsp sugar and a generous dash of cooking sherry and it was a big hit with the grownups. The kids hated it, mostly b/c of the cooking vinegar smell, I think.
great recipe for this yummy vegetable. I had lots from my local farm and had trouble finding uses for this veggie. Thanks for posting.
Mizuna grows really well in my climate so I was pleased to see this recipe. A bit too tart for my liking and the kids were not enthusiastic tonight. Worth a try though.