When you get chrysanthemum greens from Asian grocery stores, they always come in a huge bundle. I would buy them for making a hot pot dinner and later found the leftover greens have wilted to a sad state somewhere in the back of the fridge. After having to toss away enough wilted leaves, I decided to find new purposes to make the best of chrysanthemum greens. This Chrysanthemum Greens Salad (春菊のナムル; ssukgat namul in Korean) with a sesame dressing cannot be any more perfect! It’s so easy and quick to make and super healthy! Mr. JOC can gobble the whole plate up happily. I hope you would enjoy it too.
What Are Chrysanthemum Greens?
You might have heard of chrysanthemum flowers, but did you know the greens are edible too? Known as shungiku (春菊) in Japanese, chrysanthemum greens or leaves are a beloved vegetable used in East Asian cooking. They go by tong hao (茼蒿) in Mandarin or ssukgat in Korean. They have a slight grassy taste and a lovely crunch to them. The serrated greens might remind you of large parsley leaves. Personally, I really love that they are highly nutritious as they are rich in antioxidants, vitamins, and fiber. For Japanese cooking, we almost always include shungiku in our hot pots, soups, and salads. These days, I would buy the greens just to enjoy this salad and use the leftover for a hot pot recipe.
Sukiyaki Shabu Shabu Chrysanthemum Greens and Tofu Salad
How to Make Chrysanthemum Greens Salad
The Ingredients You’ll Need
Chrysanthemum greens Kosher salt Toasted sesame oil La-yu (Japanese chili oil) – for a spicy kick (optional) Toasted white sesame seeds Optional: crushed garlic, soy sauce
The Cooking Steps
Tips on Making Chrysanthemum Greens Salad
Do not overcook chrysanthemum greens. This is the most important part of the recipe. Do not walk away while blanching the greens. Blanch the stem part of the chrysanthemum greens first, then add the leafy part. Stems are tough and take a bit more time to cook while the leaves are tender and cook very fast. Therefore, it’s important to stagger the cooking time. Don’t use too much sesame oil. We don’t want a greasy salad, so minimize the amount of oil you use.
What to Serve with Chrysanthemum Greens Salad
This light and refreshing salad can be served as a side dish to complement many main meals. Here are some ideas:
Bulgogi (Korean Grilled Beef) Miso Salmon Nikujaga (Japanese Meat and Potato Stew) Kinpira Renkon (Stir-Fried Lotus Root) Beef Udon
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