Asian Greens: What’s in the Mix

Red and green mustard, red and green mizuna, Chinese cabbage and tatsoi. Some of the leaves are frilly, some feathery, some round and dark green, some purple-red. We cut them young and mix them together.

We’ve noticed people walking past them. Mostly it’s because they don’t know what they are, and a mix of unfamiliar leaves is easy to skip.

The taste runs from spicy to mild to slightly sweet. The mustards have a peppery bite, like arugula. Mizuna is gentler. Chinese cabbage and tatsoi are soft and a little sweet. Each forkful is a little different.

Young leaves are tender enough to eat raw. Toss a handful with olive oil, lemon and salt. Or cook them: garlic and oil in a hot pan, a splash of soy sauce, two or three minutes. Stir them into soup, eggs or noodles at the end. Cooking takes the edge off the mustard.

They’re low in calories and a good source of vitamins K, C and A.

Try some this week. If the mustard is too sharp for you raw, cook it.