Komatsuna, also called Japanese mustard spinach, is in the same family as the turnip. It can be eaten raw or cooked and has a flavor that is milder than collards or kale. Komatsuna is an excellent source of calcium.
Since komatsuna can be harvested at any stage, it is more tender when harvested in the earlier stages – think of replacing it for the spinach in your favorite recipes – and heartier when harvested later – in this case use it in the place of tougher greens like collards or cabbage.
Use the young leaves of this versatile green in salads and stir-fries, or pickle, boil or add it to soup in its later stages.