Chrysanthemum Greens with Silken Tofu

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By David Tanis

Published 2013

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I’m a fan of good old-fashioned creamed spinach, but this light-handed variation, with no butter or cream in sight, can be even more satisfying. It employs tender chrysanthemum leaves, which have a curious floral flavor and a slight tannic edge. Of course, you need to use cultivated edible chrysanthemum greens, not the plants grown for their showy flowers. Use spinach if you can’t find chrysanthemum, but it’s worth searching out. When briefly wilted, then combined with soft, custardy tofu,