Sautéed Amaranth greens with green garlic and peppers. What is so special about this streaky leaf that doesn’t seem to be able to make up its mind if it is green or purple or red? Well for one it is easy to cook. If that isn’t reason enough, it is really delicious. And if you are greedy for more reasons – it is a Nutritional powerhouse with calcium, iron, magnesium, phosphorous, potassium, riboflavin, zinc, and vitamins A, B6, and C. And here is one more – it’s fresh and cheap. You will find these at any Asian grocery store.
It’s a beloved green leafy vegetable across India and most of the methods of cooking involve sautéing or simmering in some kind of soup or dal. It is considered a herb or a weed depending on who you are speaking with. But for many cultures it is a green leafy vegetable. It is common in Malaysia, India, Mexico, China and parts of Africa. It is usually paired with onions, garlic, peppers and very few spices. As is with so many fresh greens, amaranth greens need very little help in the form of spices and other ingredients. So how does it taste? It is almost similar in taste to spinach but renders a deep flavor and better texture after sautéing.
Eat it with some plain boiled long grain basmati rice. The red tinged amaranth leaves make a beautiful reddish hue around them when sauteed and it looks beautiful when paired with white rice. We also had a side of Gujarati dal to go along. Yes, I know. Many of you have been asking me for my family’s recipe of Gujarati dal and since the MIL is visiting, I have it ready for you in my next post.
Till then Happy eating. Stay Healthy. Keep Smiling!
Sauteed Amaranth Greens
- 4 Cups Washed and chopped Amaranth leaves Packed
- 1 cup thinly sliced yellow onion
- 1/2 c chopped tomatoes
- 1 tbs green garlic chopped or use 2 tsp regular garlic
- 2-3 Thai Green chillies sliced length wise ( keep seeds in for more heat, else remove the seeds)
- 2 Anaheim peppers cut into roundels
- 1/2 tsp turmeric
- 1/2 tsp cumin seeds
- 2 tsp oil
- 1/2 tsp chili flakes optional
- salt to taste
- Heat the oil, add in cumin and wait for it to crackle.
- Add in the onions and garlic and saute until translucent.
- Add in the tomatoes, peppers, green chillies, turmeric and sautee until slightly cooked.
- Now add in the amaranth leaves, salt and stir to combine and cook until completely wilted and the moisture dries up.
- Sprinkle the chili flakes if using, mix in and serve.
It is recommended to not heat the Amaranth leaves once cooked. So if you want to eat it hot cook it just before serving. they do taste great cold as well.
Lea Ann .. you will find these at H Mart. When is the photography gathering?
So where on earth do you find Amaranth Greens??? Wanted to let you know that I had lunch with Kirsten last week and we’re planning a little photography gathering for the two of us. Looking forward to that.
I love amaranth the way you have made with lots of onions.
What a great looking dish! I’m not sure if I’ve ever had amaranth greens — I know I haven’t cooked them. But they look great, and this recipe is so nice I need to find some! Thanks for this.
Ansh you make the most beautiful food! Please excuse my ignorance but is amaranth found in most grocery stores or is it a specialty market item? I can’t believe that I’ve been walking past such an interesting green all of these years but it is likely the case!
This sounds wonderful and I am so happy you told us what amaranth tastes like. Now I definitely need to give it a go!
In Bengal, we use red amaranth to make saag bhaja, and I agree that this has more flavor and punch than spinach. The greens look fabulous, I could have all of it with a plate of rice right now and be satiated.
Ha! I almost bought this huge bag from POM. Did you get yours from there? They were beautiful leaves, very fresh. Now, I haven’t tried amaranth or maybe I did when I was little but it wasn’t something my mum made in England, probably couldn’t find it there back then. I just researched it last week! You must’ve heard my thoughts or my fingers frantically Googling “amaranth leaves”.
Next time, I’m in POM, I’m getting these. They look so pretty even when they’re cooked.
Great recipe, Ansh! And I love your description of the “streaky leaf” — I completely agree! Thanks for sharing this.
Very hot and delicious! Have to try it out soon. Any particular reason, why the leaves should not be reheated?