I have a new leafy-green 
love, Komatsuna. This turnip relative is also called Japanese Mustard Spinach.
The leaves are large and a glossy, dark green. I found that the greens had a lovely mix of flavors — sometimes a dance of dill, sometimes a mustard bite. I enjoyed everything about Komatsuna — the texture, the tastes, the ability to be used in so many dishes.
It was great sliced thinly and added to a salad mix. It was wonderful as a spinach substitute in a breakfast scramble. It was delightful as the main attraction in a stir-fry. It was an amazing new treat for me, and I ate it accordingly. I can’t wait until we get our next batch in some future CSA box… Why couldn’t it be this week?
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