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Mizuna (Japanese Mustard Greens) with Garlic and Bacon

Ingredients

Scale
  • one bunch Mizuna (~ 3 cups Japanese mustard greens chopped into 2 inch sections)
  • 2 cloves garlic crushed
  • 2 slices bacon (fried until crispy then chopped)
  • olive oil
  • 1/2 tsp chicken stock powder
  • black sesame seeds (toasted, to garnish)

Instructions

  1. FIrst wash and cut the greens into 2 inch sections.
  2. Using a large skillet, on medium high heat, saute the bacon until crispy.
  3. When the bacon is done, remove and place on a paper towel lined plate.
  4. Immediately add the greens, garlic, and chicken stock powder.
  5. Saute for about 2-3 minutes until the greens appear soft and cooked.
  6. Meanwhile chop up bacon into small pieces and mix into the greens as they finish cooking.
  7. Serve while hot!

Notes

You could omit both bacon and chicken stock if you wanted to make this vegan. I’ve done it before with just garlic, olive oil and a dash of salt. It’s pretty good!

 

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