by Melanie A. Albert, intuitive cooking expert, author, speaker, Founder & CEO Experience Nutrition Group, LLC
This week I’ve been enjoying chrysanthemum greens, a sweet floral green, typically cooked in Asian cuisine. One of our local farms, The Farm at South Mountain, about a half mile from my home is growing chrysanthemum greens this season. We had the great opportunity to enjoy it massaged in a raw kale salad in our Team Building Cooking Challenge with Visit Phoenix. After enjoying chrysantemum greens in the salads, I decided to experiment with them in a quick saute. Check out the recipe in today’s blog. It’s incredible!
After enjoying the chrysanthemum greens so much in the kale salads, I very intuitively sauted the greens with campari tomatoes from McClendon Select and beautiful sweet carrots grown by Steadfast Farm in our area. The saute is so sweet with floral aromatic I’m loving it so much I’ve cooked it three times in the last two days.
Hope you enjoy this recipe as much as I do.
Chrysanthemum Greens Saute
- 2 tbsp organic extra virgin olive oil
- Handful tomatoes
- Handful chrysanthemum greens
- Handful mini-carrots, sliced
- Avocado, sliced.
- Dash sea salt
- Heat saute pan on medium.
- Add olive oil to pan.
- Once heated add tomatoes, stir, and saute for a few minutes.
- Add dash of sea salt.
- Add carrots, and saute until slightly soft.
- Add chrysanthemum greens and saute about a minute.
- Add sliced avocado to warm in pan.
- Enjoy as a warm salad or with sprouted flatbread.
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Interested in additional simple culinary techniques, check out Melanie’s book, “A New View of Healthy Eating”