My resulting recipe was dubbed "Miso Mizuna Stew" because the base is very much like the miso soup you find in Japanese restaurants. Miso is very salty because it is essentially just soy sauce. However, you can add (or subtract, if that's your fancy) water as needed to change the saltiness.
Check it out on my recipe page at http://www.nicolebaer.net/. Click recipes, then Mizuna.