Category: Komatsuna (Summerfest, Japanese Mustard Spinach)

This dish is similar to a number of dishes on this site, however, I think of it as more of a side though you could serve it over rice for a main dish.   Quantities and proportions are very flexible. Use more or less curry paste, use green versus red (red is all I had when I made this), change up the vegetables. Double the recipe and use a whole can of coconut milk to serve 3-4. ... Read more »

This is a template, not a precise recipe. The idea is to soften leafy greens in a pot of home-cooked or canned beans. Season with garlic and hot pepper if you'd like.  Make however much of this you'd like. It keeps and reheats well for up to 5 days.... Read more »

This delicious dish is ubiquitous in northern India. I always toss in various vegetables along with the chickpeas. This inauthentic version includes potatoes, kohlrabi and greens but you can add most any vegetable or combination you like.   The ingredient list looks long but if you have the spices on hand it's really quite quick to make. It's one of those dishes that in 35 minutes can taste like it's been simmering for hours. If you have time to toast and grind whole cumin and coriander it will be extra fragrant.... Read more »

Spinach is quick-cooking and tender and makes for a wonderful, quick weeknight curry. This coconut milk curry is quite similar to this one, which includes onions and is a bit drier.   Start the rice the minute you walk in the door and sit down to eat 20 minutes later if using white rice or 35-40 if brown. And the leftovers are excellent.... Read more »

This dish was inspired by Yotam Ottolenghi's Palak Tofu but I've adapted and simplified it almost beyond recognition. Typically Palak Paneer employs a silky sauce made with spinach. I use chard and cabbage (not blended) or any combination of leafy greens instead. It has more texture, is deeply flavorful and makes wonderful leftovers.   I love employing Ottolenghi's salted water tofu-soaking method as it infuses the tofu with more flavor, but the dish will still be good if you skip it.... Read more »

[caption id="attachment_15720" align="aligncenter" width="600"] This version includes mustard and turnip greens, radishes and Hakurei (aka Salad) turnips.[/caption] Radishes are delicious sauteed, braised or roasted. If they're a little on the hot side raw, giving them a quick cook is a good way to sweeten and mellow them out. This dish involves nothing more than sautéing the radishes and greens in a little olive oil. A little salt and possibly a squeeze of lemon juice or dash of vinegar is all you need.   Variations Delicious greens that can be used are, radish tops, mustard greens, turnip, beet greens, and/or mizuna. Top with spicy tahini sauce for a fancier version. [caption id="attachment_15727" align="aligncenter" width="600"] Fancified with toasted sunflower seeds and *spicy tahini sauce.[/caption]... Read more »

This is quick and delicious, and is a nice quick-cooking method good for any green like bok choi, tatsoi, beet greens, etc.... Read more »

This is pretty quick to pull together and you can use whatever Asian green you have. You can also skip the rice noodles and serve the stir-fry over rice or soba or ramen noodles.   Variations You can use tatsoi, bok choi, mustard greens or even turnip tops, if you don't have komatsuna. Use lamb or pork instead of beef or use tofu, marinated in the sauce. ... Read more »

This is crunchy and bright and fragrant with herbs. Simplify with fewer herbs, add tofu or chicken or shrimp or cooked for more heft. If you don't have komatsuna you can substitute young bok choi, tatsoi or young mustard greens. You can substitute cashews or even toasted almonds or sunflower seeds for the peanuts--some crunch really balances out the salad. ... Read more »

Summerfest komatsuna is a mild, tender, crunchy Asian green. It can be prepared like bok choy or tatsoi. It is delicious just simply sautéed with a little garlic.... Read more »

[caption id="attachment_13905" align="alignleft" width="221"] Summerfest[/caption] Komatsuna, sometimes referred to by the common varietal name Summerfest, is a mild, tender leafy Asian green. It is a brassica and is heavily consumed in Japan and Taiwan.   Komatsuna is delicious both raw and cooked and the slender stems maintain their crunch even after a quick sauté or blanch.                 ... Read more »