My husband is Korean. I adapted a recipe I learned from my mother-in-law when we were living in South Korea (they make it with spinach. Komatsuna is not sold there apparently).Namul made with leafy greens is the most standard type of namul eaten in Korean families. It's easy and delicious, so I make it a lot.My mother in law used plastic gloves for this, but I used a plastic bag to save on washing up.In South Korea they boil the greens whole, squeeze them out and cut them up later. (Small spinach leaves are sometimes removed from the stems, boiled and eaten on their own.) Recipe by sarahkawa

Komatsuna is a super nutritious vegetable, packed with vitamins and minerals. This easy recipe is perfect as an extra side for your bento or a healthy addition to your everyday meals.Recipe background:This is a recipe I make almost every day, and I wanted to write it down as a note. I hope my daughter will find it helpful in the future!Today, 07/17/2019, I included it in a bento.

I wanted to eat a shio-konbu rice ball, and I used the baby sardines.If the sardines fall out and you find difficulty in shaping the rice balls, wrap in plastic wrap. Recipe by Snow*Love

This is my family's regular simmered dish.The intensity of flavor depends on how much you simmer it. If you prefer a light flavor, simmer for a short time. If you like it strong, then simmer to reduce the sauce before adding the komatsuna. Recipe by Shampoo hat

I came up with this easy way to eat komatsuna! This dish has a rich taste different from a wasabi marinade or boiled komatsuna. The wasabi and sesame oil give a nice accent, and the stalks are crisp and delicious.I think that microwaving the komatsuna gives a crispier finish than parboiling.Use as much wasabi as you like. I recommend enough to give a slight kick. Recipe by mynameisyuko

I made this for dinner once.Along with other nutrients, komatsuna greens have a lot of calcium, vitamin A, iron, potassium, and fiber. While they may be similar to spinach in nutritional value, they have 5 times the amount of potassium. For 2 servings. Recipe by ochikeron

Easy to remember and simple to make! These rice balls are packed with nutrition.Recipe background:I created this recipe while I was pregnant to get more iron and calcium! It's also great for kids who don't like vegetables.

I cooked komatsuna, which has plenty of calcium for summer without a frying pan. Egg absorbs oyster sauce and mayonnaise. Even simply parboiled komatsuna is easy to eat. This dish is seasoned with curry flavour that kids love.Make sure you drain the excess water from the komatsuna. It's better to add the dressing right before serving. For 2-3 servings. Recipe by miyuki12

This is my mother's recipe, adapted to my taste.I grind my own roasted sesame seeds, but feel free to use ready-made ground roasted sesame seeds. Recipe by Nanaiku

Since we're expecting a baby now, I try to eat a lot of komatsuna because it's full of nutrients. Ume helps boosts your appetite, so I added some of that, too.The excess water is squeezed out after boiling, then again after marinating in soy sauce; do a good job to squeeze all the extra moisture out!If you squeeze it out well, it won't get watery later. Recipe by Moepi

I just whipped this up when my family was craving a pasta dish.If you are using tuna packed in water, drain off the liquid and sauté the tuna with 1 tablespoon of vegetable or olive oil. The oil will spit a bit at Step 2 so be careful when you're stirring the ingredients around. This is delicious with some ichimi spice and/or sesame seeds. For 2 servings. Recipe by Shampoo hat

I just love simmered komatsuna and atsuage. Recipe by Pwu