Stir-fry mix
Brassica juncea var. integrifolia
Similar veggies:
Kale, Red russian kale, Red kale
Other names
Tuscan Kale, Dinosaur Kale
Biggest Red Giant in 2019
A quick introduction
We often assemble a stir-fry mix consisting of different types of greens. Red giant mustard green, purple and golden frills, mizuna & chard are often in the mix. The leaves are usually too tough or spicy to eat raw but are delicious when cooked.
Storage
As with all greens we recommend washing this mix in cold water (we do pre-wash it at the farm), then dry it and store in a closed container in the fridge. This way it will keep for almost a week.
Season
Spring and fall
Suggestions for preparation
We like to chop up and sauté the stir-fry mix with ginger and garlic and serve it alongside a hearty Dal (Indian lentil soup/stew).
Recipes
Lemongrass stir-fry by Nigel Slater that works will all kinds of different greens and is especially tasty with mustard greens.
Japanese blanched greens
Vegan Saag paneer (we also got this nice recipe for saag paneer as a recommendation from one of our members, it van be made with all kinds of different greens)
Use the stir-fry mix instead of spinach in this bean soup with garlic and rosemary
A simple recipe for potato & greens fritters recommended by one of our members.