My brother took this bundle from his yard! Delicious! Spicy, mildly like wasabi. This is wild mustard. You see them on the roadside around this time of year, winter, during the rains.
I blanch the leaves and tender tops, slice onions, and tomatoes over them. Then season with fish sauce!
Or throw them into stir fries, like a version of yakisoba. Or into garden pasta with garlic and olive oil.
It’s rather like spinach but with a bit of bite.
But tonight, that’s not happening.
Shin Bowl Ramen (yes, spicy Korean one!), wild mustard, squid rings and a healthy helping of sesame seed oil. This is dinner.