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.
1 small bunch of komatsuna
½ small bunch of mizuna
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.