Filed Under: Pregnancy, Rice and Grains, Side, Starter, Under 20 Mins

Sauteed Amaranth Greens

This quick-fry method highlights the greens' slightly sweet flavour and keeps the colour from bleeding out of the leaves, retaining their beauty on the plate. You can chop up the thick stems to boil along with broccoli. To learn more about amaranth greens and seeds check out this article and recipe for popped amaranth seeds.

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July 16th, 2010

By Leeanne Wright and Robin Stevenson

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Prep Time
15 minutes
Ingredients
  • large bunch of amaranth
  • 2 cloves of garlic
  • 1 inch piece of ginger
  • splash of canola oil
  • salt and pepper for seasoning
    • Directions
  • 1.

    Rinse a large bunch of amaranth. Cut off the thick stems and pull off any wilted leaves. (You should be left with about 10 cups of greens.) Finely mince 2 cloves of garlic. Peel and mince a 1 inch piece of ginger.

  • 2.

    Set a large wok or pot over high heat and sauté garlic and ginger in a splash of canola oil. Add in amaranth and toss. Cover with lid for two minutes and toss again. Cover for another minute or two. Greens are done when they are slightly tender, wilted and bright green. Season with salt and pepper and serve.

    • Sauteed Amaranth Greens
    Photography by Edward Pond
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