Bolted tatsoi, huge mustard greens
We're having ponzu chicken tonight (and either rice or cold ramen noodles with sesame dressing). I have a lot of bolted tatsoi (and maruba santoh but that doesn't really look good - wilted in heat and flea beetles got to it), and some lovely (not flea-beetle-bitten) green wave mustard (plus lots of kale) and I'm wondering how/what to cook as a side dish. Just lightly steamed/wilted greens? What about the tatsoi flowers?
My sister is Korean married to Japanese, she and her DD eat such foods all the time, will have no trouble with these as long as not overcooked, but she doesn't know how to cook mustard greens. My mom and my DD like really bland food and may not even eat the ponzu (soy sauce and lime, garlic and ginger) chicken so greens have to be really mild for them to even take a taste. DH and I aren't fussy - though he'll probably add pepper sauce or flakes to his.
Oh, and I have a couple zukes and maybe a yellow squash ready too, some blanched edamame from last year in the freezer.