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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
Ingredients
  • 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
Instructions
  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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