Komatsuna, which is in the same family as the turnip, is also called Japanese Mustard Spinach. It can be eaten raw or cooked, and can be substituted for spinach or baby bok choy in any of your favorite recipes.
If you want to enjoy it cooked, boiling and sautéing are common preparations, but you can steam it as well. If you are going to sauté it, just remember that (as with any such leafy green with a stalk) the stalks take longer to cook, so add them to the pan first. Once the stalks are tender, add the leaves at the last minute so they don’t get over cooked.
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