Veggie of the Week: Mizuna

Mizuna is a native to China but is now primarily cultivated in Japan. It is considered a specialty green in the United States and has limited exposure outside of Asian and farmers markets. It has been described as having a pleasantly sharp taste and slightly spicy, similar to arugula.

The dark leaves of mizuna provide most of the nutrition including beta carotene, vitamins, and minerals. These include calcium, dietary fiber, iron, potassium, riboflavin, vitamin A, C, E, and B6, manganese and magnesium.

Mizuna Sauteed with Chicken

Recipe from misshomemade.com

Ingredients:

1 egg white, slightly beaten
1-1/2 tsp. soy sauce, divided
3 cloves garlic, minced
1 lb. boneless skinless chicken breast, finely chopped
2 tsp canola oil, divided
1/3 c. carrots, finely chopped
1/3 c. yellow onion, finely chopped
1/3 c. water chestnuts, finely chopped
1/2 tsp. chile paste
1 tbsp. fresh lime juice
1 lb. mizuna, trimmed
1/4 c. green onions, finely chopped


Directions:


In a bowl, mix the egg white with 1/2 tsp. of soy sauce, minced garlic and chicken. Cover and refrigerate for 1 hour.
Heat 1 tsp. of the canola oil in a wok or heavy skillet over high heat. Add the chilled chicken mixture and cook, stirring frequently for 4-6 minutes. Transfer cooked chicken to a serving plate and set aside.
Heat the other teaspoon of canola oil in the wok on high and add the carrots, onions and water chestnuts; cook for 1 minute.
Add the remaining soy sauce, chile paste, lime juice and mizuna and cook, stirring often until mizuna is wilted. Return chicken to the wok and heat through. Garnish with green onions and serve. 

Asian Greens with Ginger Miso Dressing

Recipe from misshomemade.com

Ingredients:

Dressing:
1 (2-inch) piece fresh ginger, coarsely chopped
2 tbsp. white miso
3 tbsp. tahini (sesame paste)
1/2 c. water
3 tbsp. fresh lemon juice

Salad:
5 oz. baby Asian salad mixed greens with mizuna
1 small radish, sliced into 1/8-inch-thick rounds
1 carrot, cut into 2-inch-long slender sticks
2 green onions (white part only), chopped


Directions:


For the dressing, place ginger, miso, tahini, water and lemon juice in a blender and blend until completely smooth. The consistency should be similar to cream. Strain the dressing through a fine sieve to remove ginger fiber.
For the salad, divide greens among serving plates. Arrange radish and carrot on top, then sprinkle with scallions.
Drizzle one to two tablespoons of dressing over each salad and serve.