1 bunch red amaranth, washed, shaken dry, picked over, and larger stems removed
2 Tbsp. cooking oil
1 clove garlic, crushed
2 Tbsp. oyster sauce
2 tsp. sugar
2 tsp. cornstarch mixed with 2 Tbsp. cold water
Chop amaranth leaves and small stems into bite-sized pieces. Heat oil and gently cook, stirring, until it begins to color. Add amaranth, increase heat to medium, and toss until wilted. Add oyster sauce and sugar, cover, and steam for a minute or two. Stir in cornstarch mixture and allow to boil until it thickens.
Spicy Amaranth
2 Tbsp. vegetable oil
1 clove garlic, minced or crushed
1 tsp. minced fresh ginger
1 small jalapeno pepper, seeded and minced
1 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. ground cloves
1/2 tsp. ground cardamom
1 lb. red amaranth leaves, washed, larger stems removed, torn as needed
1 tsp. salt, or to taste
1 Tbsp. lime juice
2 Tbsp. water
Heat oil, add the garlic, ginger, and jalapeno; toss for about 10 seconds. Stir in remaining spices and briefly continue cooking. Add amaranth leaves, salt, lime juice, and water. Stir-fry until the amaranth starts to wilt.
Adapted from Seasonal Chef
The long, chatty bit
native to: South America, probably Peru
in season in the Puget Sound region: August
I saw these at the
Olympia Farmers' Market (Piece by Piece Farm of food bank CSA fame had them, just lying there beside the lettuces) and they were so beautiful I just had to try them. And photograph them; they've motivated me to get back into putting photos in my posts.
It's been awhile since I posted a recipe, so I decided that would be my focus here (and it promptly turned too hot to cook without air conditioning, so I haven't actually tried the recipes yet). However, I did my usual internet reading and learned a few interesting things.
Amaranth is more familiar as a high-protein, gluten-free grain, and sometimes you have to read pretty carefully to determine if a website is talking about the leaves or seeds. The leaves are more common in Asian cuisine, often appearing in stir-fries and curries. There are some 60 species of Amaranthaceae. The common wild one is one of several weeds called pigweed, which, yes, is also edible. Other varieties can be used as a red dye and as ornamentals -- Love-lies-bleeding is an amaranth.
Amaranth "greens" (mostly red to purple) are also called Chinese spinach, although it's not a close spinach relative. Amaranth has a stronger, more bitter flavor and tougher leaves than spinach -- only the youngest leaves should be eaten raw. The larger leaves are better cooked, but should not be reheated or their nitrates could get converted to nitrites. The root is also eaten, but less commonly.
Amaranth is nutritionally similar to beets, chard, and spinach, but with more protein, vitamin C, carotene, iron, and calcium. A couple of sources mention it as a good source of lysine, but I think they're talking about the seeds rather than the leaves. It stimulates growth and healing, reduces inflammation, supports the immune system, and may help lower blood pressure.
The most interesting thing I learned is that amaranth leaves are good for skin and hair. The leaves can be applied to patches of eczema and their juice, used topically, revitalizes hair follicles and fights baldness. I've not looked into the idea, but it might be useful against mange as well -- but check with your veterinarian before trying it. I've no idea whether dogs and cats can safely eat amaranth; and if you put it on them, you know they'll eventually lick or chew it off.
Read more:
label-style nutrition information for cooked amaranth leaves
Organic Facts
Innovate Us
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
