TAKANA Mustard Greens
TAKANA Mustard Greens

Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to make a distinctive dish, takana mustard greens. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

TAKANA Mustard Greens is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. TAKANA Mustard Greens is something that I’ve loved my entire life. They’re fine and they look wonderful.

Add water so the greens can soak for at least an hour to let the salt disapate. Add oil to fry pan add greens stir fry until limp add sugar and soy sauce to taste. Mustard is a winters plant although it likes a lot of sun.

To begin with this particular recipe, we have to first prepare a few components. You can cook takana mustard greens using 6 ingredients and 2 steps. Here is how you cook it.

The ingredients needed to make TAKANA Mustard Greens:
  1. Take Mustard greens bundle
  2. Get Table salt
  3. Get Oil
  4. Get Sugar
  5. Get Soy sauce
  6. Make ready Dry fish flakes

Pickled mustard greens, often referred to as takana in Japanese and Chinese cuisines, are similar in calories, carbs, and fiber as raw mustard greens. See recipes for TAKANA Mustard Greens, Easy Takana Fried Rice too. Add water so the greens can soak for at least an hour to let the salt disapate. The large chartreuse leaves have a prominent stalk that is juicy and sweet.

Instructions to make TAKANA Mustard Greens:
  1. Take the mustard greens add 1/4 C Salt. Weight down with a heavy item for 2 days. Then drain the greens. Add water so the greens can soak for at least an hour to let the salt disapate. Squeeze till liquid is gone. Then chop into small pcs. Add oil to fry pan add greens stir fry until limp add sugar and soy sauce to taste. Then add Fish flakes. Around a cup. Keep cooking until brown and wilting. Best served over rice.

Unusually mild for a mustard, this variety has a meaty, umami flavor that is quite tasty! The large chartreuse leaves have a prominent stalk that is juicy and sweet. The beautiful, highly savoyed leaves are traditionally pickled, stir fried or swirled into soup. See recipes for TAKANA Mustard Greens, Easy Takana Fried Rice too. Chinese and Japanese cuisines also make use of mustard greens.

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