You may think that you have never had mizuna mustard greens, however it’s in a lot of baby lettuce mixes! We added mizuna mustard greens in a delicious creamy soup, pair it with chicken for a delicious dinner!
[recipe servings=4 time=20 Minutes Difficulty=Easy]
1 Pound Mizuna Mustard Greens, Destemmed And Roughly Chopped
¼ Cup Unsalted Butter
¼ Cup All-Purpose Flour
1 White Onion, Diced
2 Garlic Cloves, Minced
1 Cup Whole Milk
⅛ Teaspoon Ground Nutmeg
Salt And Pepper To Taste
½ Lemon, Juiced
Red Pepper Flakes, Optional
- Bring a large pot of salted water to a boil. When boiling, submerge the mizuna all at once and blanch for 30 seconds to 1 minute, until bright green. Drain and rinse the greens under cold water.
- In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 2-3 minutes, until golden. Add the onion and garlic and cook, stirring, until the onions soften, about 5 minutes.
- Whisk in the milk until the sauce thickens, about 3 minutes. Reduce the heat to prevent burning on the bottom of the pan. Season with nutmeg, salt, and pepper.
- Fold in the cooked mizuna and lemon juice and seasons to taste with more salt, pepper, or crushed red pepper flakes to taste.