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What do you do with mizuna?

I'd never tried this Asian green before, but I sauteed a bunch that I received from my CSA yesterday. I served it next to a simple organic spinach spaghetti with olive oil and fresh parmesan. It was totally delicious. Over medium-high heat I heated a tablespoon of quality extra virgin olive oil; once heated I added minced garlic (2 small cloves) and cooked for about 15 seconds, just long enough to release the flavor. Then I added the greens and cooked until wilted, about 4-5 minutes. Sauteed, the mizuna looked a lot like the chicory I love so much in Italy. But it was greener, had an almost creamy texture, and became sweeter, losing the pungency of the raw green. Try it instead of chard or spinach; I'll definitely look for it again!

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