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[lily_liedtome]

Random question, but have any of you ever cooked with mizuma (japanese mustard greens)? I have a whole big bag of them from the farm last week and I need to use them before they go bad, but I have no idea how. They need to be cooked, I think, because they are waaaaay too spicy raw for my tastes. I was thinking of cooking them with onions and

Comments

[runthegamut]

I do not know anything specifically about mizuna, and like you, I'm a little uncomfortable with cooking greens, but I consulted Deborah Madison's "Vegetarian Cooking for Everyone" (which I used all the time when I was in a CSA) and if you want to cook them in a skillet, she advises to boil a quart of water or soup stock in a skillet, add teaspoon of salt and the greens, and then to simmer them, uncovered, turning them until the leaves are tender, which she estimates to be between 5 and 10 minutes. She then says to drain them and toss them with butter or olive oil and seasons with salt and pepper. ...and now I'm hungy.

Hope that helps.

[lily_liedtome]

Thank you for this! I really should invest in some cook books. *eyeroll*

I will try this preparation tomorrow and see what happens -- hopefully something edible! If not, at least I've got tofu. :DDD