Amaranth, generally grown for its superfood-quality seeds, also produces delicate and delicious edible greens. Amaranth greens, with their colorful leaves containing dashes of phytonutrient-rich purple and red are also quite healthy, and they’re attractive to boot. These greens can be used as a substitute for spinach in many cooked dishes or raw salads. This recipe keeps it simple and is a nice easy introduction for those who are new to amaranth greens.
- 1 1/2 tablespoons olive oil
- 2 cloves garlic, diced
- 1 bunch amaranth greens, coarsely chopped
- 2 tablespoons balsamic vinegar
- dash of red pepper flakes (optional)
- salt and pepper to taste
- Heat the olive oil over medium-high heat in a large, heavy pan.
- Once the oil is hot and moves freely around the pan, add the diced garlic. Saute for about 30 seconds.
- Add the amaranth greens and stir frequently until they are wilted, about 4 minutes.
- Add the balsamic vinegar and red pepper flakes, tossing the greens a few more times to distribute the vinegar and pepper. Add salt and pepper to taste.
- Remove the cooked greens from heat and serve immediately.