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Delicate chrysanthemum greens are dressed with sesame oil and seeds for a fragrant, nutritious side. This vegetarian, healthy dish is low calorie and adds an aromatic, fresh element to family dinners.
Rinse the chrysanthemum greens thoroughly under cold water and trim any tough stems.
Bring a large pot of water to a boil, add a pinch of salt, then briefly blanch the greens for 30–40 seconds until just wilted.
Immediately transfer the greens to a bowl of ice water to stop cooking and preserve their vibrant color.
Drain the greens well, gently squeezing out excess water, then cut into 2-inch pieces.
In a large bowl, combine the greens with sesame oil, soy sauce, rice vinegar, and toss to coat evenly; sprinkle with toasted sesame seeds before serving.
