Parsley used to play the role as a limp garnish tossed carelessly on a plate.
Then parsley’s PR group tried to get people to eat parsley by touting it as a breath freshener.
BUT here’s my issue, the bunches of parsley they sell in the store is about about 5 times as much as I need. (And no, I don’t grow my own because I have a black thumb.) More oftentimes than not, I am left with a bag of black goo that I discover several weeks later in the crisper. You know what I’m talking about.
So the other day, I discover TWO full bags of parsley in the refrigerator. (How did I forget about the first bag?) I didn’t just make one, but TWO parsley dishes! First, I made chimichurri and after eating a few spoonfuls, I couldn’t believe I had never made this luscious sauce before. I found a very simple recipe on saveur.com which also used up my cilantro surplus. I’ve been scooping spoonfuls of chimichurri on toast, pasta, eggs, um, everything.
And here’s a recipe that I came up with the other night. My mom mentioned that she tried a new banchan at a restaurant in New York and was so surprised to find out that it was parsley. The preparation is very much like sigumchi or Korean seasoned spinach, but the parsley is a lot more fragrant and bitter than spinach. Steamed white rice pairs perfectly with it.
Korean Seasoned Parsley
1 bunch flat-leaf parsley
1 clove garlic, minced
1-2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon vinegar
1 green onion, thinly sliced
Salt to taste
Toasted sesame seeds
1 – Bring a medium-sized pot of water to a boil.
2 – In the meantime, trim the stems off the parsley. Wash and rinse the parsley. In a small bowl, mix together the garlic, soy sauce, sesame oil, vinegar, and green onion. Add salt if necessary.
3 – Once the water comes to a boil, blanch the parsley for 1-2 minutes.
4 – Drain the parsley in a colander and immediately rinse with cold water.
5 – Once cooled, take a handful of parsley and squeeze out as much water as you can. Set aside in a new bowl. Repeat “the squeeze” with the remaining parsley.
6 – Add the seasoning to the parsley. Depending on your taste, you may not add the entire mixture. Mix and toss, mix and toss. Garnish with toasted sesame seeds before serving.