Have you tried Mizuna 水菜 (Shui Cai) also known as Japanese mustard? Other than appearing as one of salad-greens components found in some grocery stores' salad boxes, this green vegetable can also be seen, sold on its own, as a whole bunch in some Japanese grocery stores e.g. Mitsuwa (San Jose location)
Japanese mustard greens are rich in the fat-soluble vitamins A and K, and water-soluble vitamin C. As part of the cruciferous vegetable family, which also includes kale, broccoli, cauliflower and Brussels sprouts, it also offers similar cancer-fighting compounds. To extract maximum cancer-protection benefits, it is often best to consume such vegetables in their raw form e.g. in salads and juices.
However when a vegetable reaches the hands of a cook who is often into Chinese-style cooking, stir-frying jumps right in, in preference to salads; but a quick saute it will be, so as not to lose much of the nutrition.
Mizuna can be a great addition to salads as it has a subtle peppery flavor and yet as a mustard green, not as pungent as the Chinese mustard.
