What to do with Mizuna: an omelette

mizuna was the first mystery vegetable from my UBC farm box. I find that it looks like arugula, tastes like a very peppery parsley and has a hardiness when cooked- like spinach!
From Rareseeds.com:
(B. rapa) A delicious Japanese green; cook like spinach. Vigorous plant produces many thin stalks; very mild and tasty, early. Highly used in salad mixes.

I took the cue of cooking it like spinach and made a delicious omelette with some farm eggs. You do not need to cook the mizuna before adding it to your eggs- just add it (like spinach!) to your eggs as they cook.

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