Because of its many pseudonyms, you won't find many recipes that include mizuna. But don't let this fool you. Mizuna is a versatile green that doesn't easily offend. Young, spring mizuna should be spring's go-to green. Eaten raw, its mild mustardy bite is refreshing and cooling.
Mizuna's versatility is to be admired. It plays nicely with other greens, not demanding attention.
Raw mizuna can be thrown into any salad. But if asked to, mizuna can easily handle the spotlight. If you want your mizuna to really shine, give it a little heat. Saut ed, steamed, stir-fried or gently warmed against melted brie, mizuna wilts well, bringing forth a natural nuttiness that nicely compliments mushrooms, meat, seafood, and (surprisingly) even eggs.
Don't let this spring treat go to waste. Grab a handful of the light, wispy leaves and add it to almost any dish. Use it to top your pizza. Chop it and add it to your favorite pasta dish or pasta salad recipe. Try it in omelets, or under poached eggs. Throw it in soup, stir-fry, or salads, or nest your favorite warm cheese in a bed of mizuna.