Amaranth leaves are an appetizing vegetable packed with nutrients. With hues of green and deep red, they cook up quickly for an easy side dish or vegetarian main course. The taste is similar to Swiss chard or spinach, cook al-dente for best flavor. A common tropic vegetable, find amaranth leaves at a multi-cultural farmers market or ethnic Asian market. Cooked amaranth leaves provide 73% vitamin A, 90% vitamin C, 28% calcium and 17% iron. (percent daily value: 2000-calorie diet)
Ingredients: 1 bunch amaranth leaves 3 tablespoons vegetable broth 4 green onions, sliced 1 tablespoon chopped lemon grass 1 tablespoon grated ginger 1 tablespoon garlic Sliced water chestnuts (2 fresh or 1 can) ½ cup cashews 1 tablespoon Gamasio or sesame seeds 2 tablespoons olive or salad oil Dash of lemon juice Dash of balsamic vinegar Cracked pepper or lemon/pepper seasoning to taste
Wash the amaranth leaves. Discard any discolored or damaged parts. Stack a few leaves at a time and cut into ½ inch strips, including the vein and stem. Place in a bowl and set aside.
Heat the broth in a skillet on medium heat. When the broth begins to steam, add the amaranth leaves, green onion and lemon grass.
Cook for two minutes, turning gently with a tongs. Add the ginger, garlic and water chestnuts. Cook for one or two more minutes, until the greens are slightly wilted. Do not over cook.
Transfer to a serving bowl or individual dishes. Add the cashews, oil and seasonings right before serving.
Amaranth leaves will tint added ingredients a purplish red color. The taste is not affected.
Add favorite Asian ingredients to the dish or use leaves in a stir-fry.
Substitute soy sauce for salad oil if desired.
Amaranth leaves contain oxalic acid: check with your nutritionist if you have kidney disorder, gout, or rheumatoid arthritis.
Content and images original works of kittycooks. Copyright 2010