Sometimes it is fun to harvest a wide variety of beautiful mustard greens. These can include mizuna, Tokyo Bekana, tatsoi, arugula, red garnet and baby kale. They can be eaten raw in a salad, braised or substituted for spinach in a recipe. Chop them up before cooking to avoid stringiness. Like most greens, these will keep well in the fridge in a plastic bag for about 1 week.
Sunshine Squash Lasagne (adapted from chowhound.com) 1 medium Sunshine squash, halved & seeded salt & pepper 1 bunch mustard greens 2 C plain yogurt 12 pieces no-cook lasagna noodles 1/2 C Parmasan cheese 1 C mozzerella cheese
Bake squash at 350 until soft. Cool, skin and puree squash. Season with salt & pepper. Grease a 9 x 13 baking pan. Spread a thin layer of puree in the bottom of pan. Place three noodles on top of squash. Top with another layer of squash. Top this layer with yogurt. Top yogurt with mustard greens. Top greens with a sprinkle of Parmasan cheese. Continue layering noodles, squash, yogurt, greens and cheese until pan is almost full. Top final noodle layer with squash and cheese. Bake 45 minutes. or until golden and bubbly.