Senposai, a cross between Japanese Mustard Spinach (Komatsuna) and regular cabbage, is sweeter than most mustards and great for a salad, stir-fry or pickling.  Try the recipe below with Organic Senposi, grown at Picadilly Farm in Winchester, NH — available now at the Monadnock Food Co-op.

Penne with Senposai & Feta

serves 4
1 lb penne or other short, chunky pasta
2 bunches senposai (about 1.5 lbs)
2 Tablespoons olive oil
1 scallion, finely chopped
2 cloves garlic, minced
pinch red pepper flakes
4 oz. feta cheese, crumbled
1/2 cup pitted kalamata olives, coarsely chopped
1/4 cup chopped fresh parsley or basil
salt and freshly ground pepper

Bring two pots of water to a boil.  Add pinch of salt to each.  In one, cook pasta until done; drain.  Do remaining preparations while pasta is cooking. Remove stems & center ribs from senposai.  Coarsely chop leaves, & blanch in second pot for 5 minutes.  Leaves should be completely wilted but still bright green.  Remove greens with slotted spoon or tongs & plunge into a bowl of cold water to stop the cooking process.  When greens are cool, remove them from the cold water by the handful, squeezing out the excess water. Heat olive oil in a large skillet.  Add scallion and saute until translucent.  Add garlic & a sprinkle of red pepper flakes.  Cook about 1 minute longer, stirring frequently.  Add greens to skillet, breaking up squeezed handfuls.  Saute, stirring often, until water evaporates (about 5 minutes). Place cooked pasta with senposai mixture in a large bowl.  Add olives, feta, & fresh herbs, toss well.  Season to taste.

Recipe from