steamed Japanese greens with lemon wedges

After four days on the road, I craved something simple, cleansing and nutrient-rich. 


Komatsuna, or Japanese mustard spinach is in the brassica family (think cabbage, broccoli and turnip) and is high in Vitamins A and C, calcium and folate.



Mizuna, aka “Japanese water greens” is komastuna’s close relative, a variety of Japanese mustard with a serrated leaf and a peppery flavor.

serves 2


1 small bunch of komatsuna

½ small bunch of mizuna

1 lemon

a few raw almonds



Slice the lemon into squeezable wedges.


Trim the komatsuna and mizuna to your liking (you may want to trim the whitish stems; they are a bit more fibrous than the leaves.) Wash the komatsuna and mizuna well.


Place the komatsuna and mizuna together in a steamer basket (either bamboo or stainless steel).

Place a small amount of water (about 1-2 inches high) in a steamer pot.

When the water boils, place the steamer basket on top, covered.


Steam the greens until they wilt and turn a brighter green color – about 30 to 60 seconds.

Remove steamer basket from the pot and uncover.

Roll the greens into small balls and garnish with lemon wedges and almonds.