I planted an Asian mesclun mix and the only survivor was this green plant that I thought was swiss chard and a red mustard looking cabbage. I finally did figure out it was komatsuna. I had heard about it but it was the first time I grew it. It got huge as big as my swiss chard. I even stressed it because I was too tired to water so it didn't get anything except rain for 4 days and it wilted. But, it was tough, it came back after it got water again. It was so big that it was time to eat it or get it out of the way. I thought it would be bitter, but I was pleasantly surprised by its mild taste. More like swiss chard without the dirt taste. I did not keep the stems they were a bit tough looking.
I blanched it and put it in my fried noodles.
What else can I do with it?