We haven’t grown Komatsuna in a while. You probably forgot what to do with it.
This is a recipe for Komatsuna from Cupcake Punk blog. It would be equally good with other asian greens such as bok choi.
Komatsuna Greens in Ginger Almond Miso Sauce
1 bunch Komatsuna Greens, stems and leaves separated
1 onion, diced
3 cloves garlic, diced
1 lb firm tofu
2 tablespoons soy sauce/Bragg’s Amino Acids
1 tablespoon miso
1 teaspoon rice vinegar
2 tablespoons sliced almonds
1 tablespoon sesame oil
1/2 teaspoon ground ginger
1 cup cooked red quinoa (or rice or other grain)
Dry fry the tofu. I divide to tofu into 2 batches to do this. After it is crisped the way you prefer it, set it aside on a plate to add to the stir-fry later.
Chop the komatsuna stems into 1/2 inch pieces. Julienne the leaves.
Heat up a wok (without oil) and add the almonds. Stir-fry quickly until fragrant and toasted, about 45 seconds. Remove.
Then in the wok, heat up 1-2 tbsp of sesame oil on medium heat. Add the onion, cook for 6-7 minutes or until the onion turns clear and soft. Add the garlic and cook for one minute. Add the komatsuna stems and cook for 5 minutes. Add the leaves and cook for another 5 minutes.
While the komatsunas are cooking, combine the soy sauce, miso, ginger, and vinegar until smooth and set it aside.
When the greens are tender, add the tofu and then drizzle with miso sauce and sprinkle with almonds.