|Fresh Amaranth - Isn't it gorgeous?|
I always thought of that as a grain - but on googling it, found there are over 60 varieties of this plant and some are used more for the leafy part. He dutifully reported, "they said to just cook it like any other green." The raw leaves were a little tough and the stems tasted earthy - so not good in salads. I decided to saute it with some garlic, ginger, and the handful of okra that Al had also brought home. At the end, I added a little rice wine vinegar, a bit of salt and pepper.
|ginger, garlic, okra sauteed before adding amaranth|