Our CSA (community supported agriculture) farm like growing Mizuna (a spiky green leaf similar to young collards) since when you cut it, it will grow back. That means that we often get this spring green in the summer and forget what to do with cooked greens anymore. Although this one can be eaten raw in salads, we have had an unusually rainy summer this year with highs in the 60s and lows in the 50 for the middle of July. That means cooked greens are more appealing than raw ones right now.
This green along with zucchini will decrease Pitta and Kapha, and the BBQ tofu on top will make you feel like you’re indulging in a Southern feast. Top with fresh basil if the slugs haven’t gotten to yours first.
1 Bunch Mizuna Greens (or use collards, kale or dandelion)
1 Tablespoon sunflower oil
1 small fresh spring onion
1 teaspoon dried basil
1 / 2 small Zucchini
1 teaspoon agave syrup
pinch of rock salt
1 block firm tofu
4 Tablespoons BBQ sauce
1. Sautee onion, zucchini and basil in oil 5 minutes over medium heat
2. Add washed, dried, de-stemmed Mizuna greens until wilted
3. Add salt and agave, and set aside
2. Slice tofu into 4 serving blocks and sautee with BBQ sauce until well heated (10 min over low heat)