Botanically, it is in the Brassica rapa family, which also includes mustard greens, bok choy, tat-soi, napa cabbage, broccoli raab, turnips and another little-known Japanese green, mizuna. It looks a bit like chard, with thick stems and tender leaves, but the stem is thinner and less fibrous, with larger, broader leaves than tat-soi or bok choy. It is also known as Japanese mustard spinach, because its glossy dark green leaves taste like a blend of spinach, mustard and cabbage. Its texture is softer and more tender than spinach, so it cooks quicker.

Like all greens, it has few calories per cup and is loaded with fiber. Komatsuna is packed with nutrients and a good source of many vitamins and minerals, including A, B2, C and K, beta-carotene, calcium and iron. Like other dark-green leafy vegetables, it is a good source of lutein, known for its benefits to eye health.

When shopping, look for crisp leaves and unmarred stems. It will keep in a plastic bag in the fridge for five to seven days (stems keep longer than leaves). To keep the leaves from drying out, make sure the tops aren’t peeking out of your plastic bag.

In the kitchen, komatsuna is quite versatile. The stems, leaves and flowers can enhance many dishes. The baby leaves are often used as a garnish. Fresh, tender greens are good in all types of salads. Larger leaves can be steamed or blanched like spinach. In Japan, it is used in stir-fries or quick-pickled. It is also good added to soups.

Komatsuna egg scramble (Provided photo — Yvona Fast)

To prepare, wash to remove sand and dirt, especially near the roots. Slice the stems; for stir-fries, a matchstick length is good. Chop the leaves.

For a stir-fry, heat the skillet. Saut aromatics, like shitake mushrooms, onions and garlic. Add the chopped stems with their leaves and cook for just 1 or 2 minutes, until tender. Season with soy sauce and Mirin. Serve topped with freshly-grated daikon radish.

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Komatsuna Egg Scramble

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Ingredients:

3 eggs

2 Tablespoons broth

1/2 teaspoon Tamari or soy sauce

3 stalks komatsuna (about 2 cups when sliced)

1 Tablespoon olive oil

1 clove garlic

A little scallion or onion (about 1/4 cup, minced)

A couple of shitake mushrooms

Directions:

In a small bowl, beat the eggs with broth and tamari. Set aside.

Wash and slice komatsuna; set aside. You want about 1 cup of stems and one cup of greens.

Heat oil in skillet.

Peel and mince garlic. Slice scallions or mince onion. Slice mushrooms.

Add to skillet, and cook 1 to 2 minutes, stirring.

Add komatsuna stems, and cook 1 more minute; then add the leaves and cook for a minute longer, until wilted.

Stir the eggs into the skillet with the vegetables, and cook until set.

Serves two.

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Simple Potato Komatsuna Soup

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Ingredients:

1 or 2 teaspoons sesame oil (or another cooking oil)

1 large onion

1 or 2 cloves garlic

4 ounces mushrooms (shittake or oyster are good choices)

1 large or 2 small potatoes

1 large or 2 small sweet potatoes

1 quart chicken broth or vegetable broth

1 bunch of komatsuna

Turmeric, ginger, salt and pepper for seasoning

Directions:

Heat oil in the bottom of your soup pot. Peel and dice onion; peel and mince garlic. Slice mushrooms. Add to the pot and cook 1 or 2 minutes.

Prepare the potatoes. Peel if desired and chop into cubes. Add to the pot, cook 1 or 2 minutes in the oil, then add broth and bring to a boil. Cook until soft, about 15 or 20 minutes.

While potatoes are cooking, wash and slice the komatsuna.

When potatoes are tender, use an immersion blender to puree the soup. Add the komatsuna and season to taste. Cook about 5 minutes, or until the greens are desired tenderness.

Serves three or four.

Option: for a heartier soup, add diced cooked chicken when adding the greens.

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Author of the award-winning cookbook Garden Gourmet: Fresh & Fabulous Meals from your Garden, CSA or Farmers’ Market, Yvona Fast lives in Lake Clear and has two passions: writing and cooking. She can be found at www.yvonafast.com and reached at yvonawrite@yahoo.com or on Twitter: @yvonawrites.