Komatsuna-Japanese mustard spinach-300gms
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Komatsuna- Japanese mustard spinach, is mix of mustard and cabbage combination, locally grown at Livfresh farms, without using any pesticides and sparys, freshly harvested.
Komatsuna might possibly be the most underrated vegetable ever, it has a fresh, sweet taste and a crunchy texture. It is a very versatile vegetable and can be eaten raw, pickled, stir-fried, boiled, used fresh in salads, or added to soups. It is popular in soups as it can stay firm after being simmered. It is an excellent source of calcium, vitamin A, and vitamin C.
- Remove the greens from the brown bag and tap them gently
- Line a box or zip lock bag with the paper towel
- Loosely fill the bag or box with the greens.
- Seal and store in the fridge.
- 2 tablespoon olive oil
- 4 cloves of garlic, thinly sliced
- 50g pine nuts
- 200g komatsuna leaves, sliced, or use spinach or spring greens
- 1 shallot
- 2 cup basil leaves
- salt and pepper
Komasuta the calcium rich japanese spianch, is now grown at Singapores very own Livfresh Farms. Buying local means eating fresh and nutritous caring for planet by reducing food miles, carbon footprints.
Named for the village of Komatsugawa by an eighteenth-century shogun passing through for lunch, these “greens of Komatsu” are an unassuming leafy vegetable with immense flavor.
Komatsuna, or Japanese mustard spinach. is a leafy green in the turnip and mizuna family. Komatsuna, also known as “tender greens”, is grown year-round in both Japan and Taiwan and is harvested in bundles of individual leaves that resemble spinach. Similar to other Asian greens in the Brassica family, like tatsoiand baby bok choy, komatsuna has broad green leaves that are a good source of calcium. You can eat the leaves when they are both young and especially sweet or fully grown with a bolder, mustardy character.
Komatsuna leaves have a slightly sweet, mellow flavor profile. This flavor is significantly heightened in senposai mustard, a cross between komatsuna and cabbage. In general, the maturity of the plant’s leaves is a great indication of the intensity of flavor: the more mature the leaves, the more potent the tingling mustard flavor will be.
Versatile uses of Komatsuna & Storage
KOMATSUNA is best known for its satisfying textural trick: Its dark-green leaves stay crisp, even when cooked, lending both flavor and snappy crunch to everything from salads to stir-fries.
As a garnish: Use baby leaves and KOMATSUNA microgreens in salads and soups.
Add to stir-fries: Like any dark, leafy greens, KOMATSUNA is ideal for a quick stir-fry or sautéed with aromatics. In Japan, cooks occasionally serve the leafy green with grated daikon radish.
Add to a pickle: KOMATSUNA is a common ingredient in SHOYUZUKE, a form of pickling that uses a simple soy sauce
With dark green leaves that are rich in calcium, Komatsuna or Japanese mustard spinach is a leafy vegetable that is stir-fried, pickled, boiled, or added to soups and salads in Japanese cooking.
How to store your fresh leafy Greens
Sauteed Kamatsuna with Basil
Ingredients
Preparation:
Toast the pine nuts over high heat, in a dry pan. Fry the garlic and shallot in olive oil, until softened. Add the komatsuna leaves and a splash of water. Cook until tender. Stir in basil leaves until just wilted. Serve and Enjoy.
