Mustard greens resemble kale, but they have a stronger bite.  Ounce for ounce, mustard greens have as much calcium as whole milk.  By cooking the greens with wakame, a leafy sea vegetable with a mild, fresh flavor, this dish becomes a rich source of essential trace minerals.


1 bunch mustard greens, about                          ½ teaspoon dried oregano

   1 ½ pounds                                                              2  (5-inch strips walkame, soaked

1 tablespoon extra virgin olive oil                                       for 10 minutes and cut into 1-

1 ½ cups sliced onion (sliced in half                          inch pieces

   moons, 1-2 medium onions)                                    ½ tablespoon kuzu dissolved in ¼

2 cloves garlic, minced                                          cup water

                                                                                    2 tablespoons natural soy sauce


In a large pot, steam greens until just tender, about 5 minutes.  Cool and cut into 2-inch pieces.  (There should be about 6 cups)

     In a large skillet, heat the oil.  Sauté the onion and garlic until the onions are tender, 3-5 minutes.  Sprinkle the oregano over the mixture.  Add the mustard greens and wakame, and sauté until greens are wilted, about 3 minutes.  Add the kuzu mixture and soy sauce.  Cook, stirring constantly, until the sauce thickens.  Turn off the heat and let sit 15 minutes before serving.