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February 29, 2016 / Apley Estate - Hamiltons

Chrysanthemum Greens – vegetable of the month

Chrysanthemum greens

Chrysanthemum greens

Chrysanthemum Greens is our vegetable of the month for March, grown in Apley Walled Gardens for 2 local restaurants – The King & Thai in Broseley & Momonoki in Shrewsbury. 

Recipes using these tasty greens are few & far between, but I’ve found a straight foward one on Honest Cooking by Jessie Chien Bryson: 
Quinoa with Chrysanthemum Greens, Preserved Lemons, and Toasted Walnuts
Prep Time – 20 mins
Cook Time – 15 mins
Total Time – 35 mins
An ordinary Quinoa is elevated with the addition of herbaceous Chrysanthemum Greens, piquant Preserved Lemons, and earthy Toasted Walnuts. Served hot, warm, or cold- a versatile and deceptively easy side dish.
Serves: 2-3
  • 1 cup (250mL) Quinoa
  • 2 cups (16oz.) chicken broth
  • 2 Tbsp. extra virgin olive oil
  • ½ red onion, finely diced
  • 2 shallots, finely chopped
  • 2 cups (475 mL) Hen of the Woods mushrooms (loosely packed), coarsely chopped
  • 2 preserved lemon quarters, thinly sliced into slivers (or, substitue the zest and juice of one lemon)
  • ½ cup (120mL) cilantro, loosely packed, chopped
  • 1 large bunch Chrysanthemum Greens, leaves only (10-15oz)
  • ¼ cup (60mL) roasted walnuts
  • Salt and Pepper, to taste
  1. Cook the quinoa in chicken broth according to the instructions on the package (1 cup of quinoa will usually need to cook for 20-30 minutes)
  2. Roast walnuts for 15 minutes at 300F, checking every 5 minutes to make sure they don’t burn.
  3. In the meantime, chop and prep your vegetables. Heat up the olive oil in a large nonstick skillet on high heat. Saute shallots and onions until browned, 5-7 minutes. Turn down heat to medium high.
  4. Add mushrooms, preserved lemons, and cilantro, stirring for another 2-3 minutes. Add salt and pepper to taste.
  5. Add the Chrysanthemum greens and saute until wilted, about 4-5 more minutes. Turn off the heat.
  6. Take Quinoa off the range, testing for doneness. Fluff quinoa with a wooden spoon and transfer to the skillet. Add roasted walnuts. Toss, finishing with salt and pepper, if necessary.
  7. Serve hot, or set aside and serve at room temperature

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