Creamed Mizuna Mustard Greens

Creamed Mizuna Mustard Greens

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



  1. 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. 
  2. 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. 
  3. 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. 
  4. Fold in the cooked mizuna and lemon juice and seasons to taste with more salt, pepper, or crushed red pepper flakes to taste. 



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