Boil water and salt. Wash and drain chrysanthemum greens. Cut the bottom stem part into 2" lengths and the upper leafy parts into 4-5" lengths.
When cooked, quickly remove pot from heat and transfer the cooked chrysanthemum leaves to the ice bath and put into a colander. Squeeze out excess water from cooked greens. In a bowl, add cooked greens, green onions, and seasonings.