Garlicky Roasted Potatoes with Wilted Greens and Bacon Gremolata // Uses Garlic, Mizuna, Parsley, Potatoes, Thyme
Mizuna Salad with Peanuts // Uses Chives, Mizuna // Vegetarian
Simple Mizuna Salad with Radishes // Uses Mizuna and Radishes // Vegetarian
Stir-Fried Mizuna // Uses Mizuna // Vegetarian
From Johnny’s Selected Seeds
1 bunch Mizuna (approximately 12 oz.), cut into 2 to 4″ pieces
1 Tablespoon oil (like peanut, grapeseed, or coconut)
Salt, soy sauce, tamari, or Bragg’s coconut aminos to taste
1) Heat wok or skillet over high heat for 1 minute, then add oil.
2) Add Mizuna and cook for 1–2 minutes, until just tender but not overcooked
3) Season to taste with soy sauce or salt and serve.
Note: The Mizuna also may be steamed for a few minutes rather than stir-frying.
Middle Fork Farm 