Chrysanthemum greens are a common ingredient in East Asian cuisine, but it’s not always easy to find them outside of Asia. Look for an Asian grocery store with a well-stocked produce section. The stalk and leaves of chrysanthemum greens are replete with vitamins, calcium and chlorophyll, so they’re well worth a hunt!
Chrysanthemum greens are in season in winter, so they’re a favourite in Japanese nabe (hot pot) dishes. They are also great raw in salads, and even fried as a tempura ingredient. The greens work really well as an addition to aemono (chopped fish, shellfish or vegetables topped with sauce) too! Top them with a sesame, miso or mayonnaise dressing.
If you can’t find them, you can also replace the chrysanthemum greens in this recipe with watercress, spinach or string beans. For variety, try peanuts or sesame seeds instead of the walnuts and see which pairing your palette likes best!
Chrysanthemum Greens With Walnut Dressing
- 200 g chrysanthemum greens (one bunch)
- 5 walnuts
- 1 tsp miso paste
- ½ tsp sugar
- soy sauce to taste
- 「PREP」Cut off the stems of the chrysanthemum greens.
- Fill a saucepan with water and bring to a boil. Add a pinch of salt and the chrysanthemum greens and cook until slightly wilted, about 30 seconds to 1 minute. Drain and rinse under cold water, then squeeze out the excess liquid.
- Grind the walnuts with a pestle and mortar to desired texture. A hand blender would also work, but make sure not to overblend if you want to keep a little crunchiness. Combine with the miso and sugar and mix well, adding soy sauce to taste.
- Chop the chrysanthemum greens and add them to the dressing, mixing well.
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