This is easy to flavor and is perfect for times when you need one more dish. The sweetened sesame seeds help tone down the bitterness of the chrysanthemum greens. This sauce is also tasty with spinach or green beans.
Fill a pot with plenty of water, bring it to a boil. Rinse the chrysanthemum greens, then immerse the stalk ends in the boiling water for 10 seconds before immersing the rest of the greens for 20-30 seconds.
Plunge the chrysanthemum greens into cold water, gather the ends of the stalks and squeeze out the excess water. Chop into 4 cm lengths.
Combine the ground sesame seeds, sugar, and soy sauce in a bowl. Add the chrysanthemum greens to the bowl, combine until even, then it's ready to serve.
Story Behind this Recipe
I had some leftover chrysanthemum greens from making sukiyaki.
Be careful not to overboil the chrysanthemum greens. Use a liberal amount of sesame seeds for best results.