Wilted Mizuna

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


  • ¼ cup rice vinegar not seasoned
  • 3 tablespoons soy sauce
  • teaspoons sugar
  • teaspoons fresh ginger peeled and finely grated
  • teaspoons Asian sesame oil
  • ½ lb mizuna  approximately half of a large bag


  1. 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). 

  2. Pour hot dressing over greens in a large bowl and toss well. Serve immediately.