Minutina made its debut here at KCSA in 2020 and has been a hit ever since!
Minutina has light green leaves that are slender and spiked with forking antler-like horns.
The leaves have a crisp yet succulent texture with a flavor likened to a cross of spinach and parsley.
Great to add to salads for a crunch, stir fries for a great flavor, or even with your eggs in the morning.
Pairs well with feta cheese, parmesan, garlic, lemon, balsamic vinegar, pears, apples, browned butter, sesame oil, seafood and poultry.
Did you know Minutina has been grown in the United States since at least Colonial times? It was used then as a medicinal plant, thought to relieve fevers and protect against a host of other maladies and was also once popular in fancy jellies.
Best stored in containers or bags in the refrigerator.
RECIPES
Eggs and Greens
1 tablespoon olive oil
2 cups stemmed and chopped rainbow chard
1 cup fresh minutina
½ cup arugula
2 cloves garlic, minced
4 eggs, beaten
½ cup shredded Cheddar cheese
salt and ground black pepper to taste
Heat oil in a skillet over medium-high heat. Saute chard, minutina, and arugula until tender, about 3 minutes. Add garlic; cook and stir until fragrant, about 2 minutes. Mix eggs and cheese together in a bowl; pour into the chard mixture. Cover and cook until set, 5 to 7 minutes. Season with salt and pepper. (https://www.allrecipes.com/recipe/260473/eggs-and-greens-breakfast-dish/)
Crispy Chicken Cutlet with Minutina Zhug and Ranch
