An aromatically pleasing namul dish of chrysanthemum leaves.
While I love the taste of spinach or komatsuna namul, I also love the rich fragrance of chrysanthemum leaf namul. I've been making this whenever they are in season.
Season with salt and sesame seeds to allow the flavors to absorb into the greens, then coat in sesame oil to seal them in.
Enjoy Japanese food around the world.