If you find yourself with a big bag of mizuna in the fridge, here’s an efficient way to eat it up! Greens tend to reduce drastically in volume when cooked; this warm dressing will have a similar but gentler effect. You can also use baby kale or any of the cooking greens, such as spinach, Swiss chard, mustard greens, and root vegetable tops. Enjoy as a side dish, a base for other veggies or meats/alternatives, or add to pasta or grain salads.
Wilted Mizuna
Ingredients
- ¼ cup rice vinegar not seasoned
- 3 tablespoons soy sauce
- 2½ teaspoons sugar
- 1½ teaspoons fresh ginger peeled and finely grated
- 1½ teaspoons Asian sesame oil
- ½ lb mizuna approximately half of a large bag
Instructions
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Heat vinegar, soy sauce, sugar, ginger, and sesame oil in a small saucepan over moderately low heat, stirring, until sugar is dissolved (do not let boil).
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Pour hot dressing over greens in a large bowl and toss well. Serve immediately.