I had never heard of Minutina before I saw it at the market. i looked it up when I got home and found that it goes by other names, including Buckshorn Plantain, or herba stella.
I decided that for my first time cooking with it I would try it quickly panfried with Jerusalem Artichokes and turnips.
Minutina tasted a little sweeter than baby spinach and had a baby kale-like texture. If you cannot find minutina, you can replicate this recipe with kale, dandelion leaves, or spinach.
If you were to replicate the recipe with dandelion leaves, I would par-boil them first before beginning to sauté them.
After washing and patting dry, I cut my minutina into 1 inch pieces.
I pan fried the jerusalem artichoke and turnip with paprika in olive oil.
After the root vegetables have gained the crisp that I wanted, I added the minutina and sautéed for 1-2 minutes until the leaves became a vibrant green. I then fried an egg and served that egg on top of my greens and root vegetables.