Cooking With Mustard Greens

While walking around our farm, I'm always picking and eating the greens - especially mizuna. I LOVE that stuff! It has a nice nutty flavor with a gentle kick. It's not at all like salad or's mizuna. 

I snip fresh mizuna and make a salad - the mizuna as the only green - drizzle it with some good olive oil then sprinkle it with a tinch of sea salt and pepper THEN add Michael's raw chevre to the top. 

I found another way to enjoy mustard greens {here} at Epicurious. The addition of cumin sounds wonderful!

We still have a bit of mizuna to offer at our farmer's market tomorrow!