The fastest, tastiest way to cook mizuna

SERVES: 4 TIME: 5 minutes

INGREDIENTS

1 large bunch mizuna leaves 1-3 garlic cloves

1-2 tbsp grated ginger (optional) olive oil juice of half a lemon salt parmesan (optional)

METHOD

1

Heat a pan. Saute thinly sliced garlic and ginger in 2-4 tbsp of olive oil for about a minute

– you want it sizzling, but not turning brown.

2

Add a large bunch of roughly chopped, freshly washed mizuna and cook for 3-4 minutes, stirring often. The residual water on the leaves helps them to cook, or you can add a splash if required.

3

To serve, squeeze over juice of half a lemon, season with salt to taste, and grate parmesan over the top.