Insert photo of Amaranth leaves or Spinach
Amaranth leaves are delicious and can be found in ethnic stores – Caribbean (also called Kalaloo), Chinese, Indian and other ethnic markets. It is not typically available in the grocery store. They come in red, green or multicolored variations.
You can substitute Spinach, Broccoli Rabe or Swiss Chard (any variety) for the same effect.
Ingredients
2-3 garlic cloves
1 Tomato (any variety)
1 bunch green leaves (chard, broccoli rabe, spinach, amaranth leaves)
2 teaspoons olive oil
1 pinch salt
If using, ginger add with tomato.
Optional ingredients
1 pinch turmeric
1 pinch red chili pepper
1 squeeze lemon
1 teaspoon of chopped ginger
Directions
Prep – Mise on Place
Wash leaves in plenty of water. There is usually a lot of sand if you are using bunches vs. pre-washed greens. Wash twice. I also recommend that you soak greens in 2 tablespoons of Hydrogen Peroxide and a gallon or two of water.
Chop tomatoes
Chop Greens into 1 inch segments (or roughly chop)
Chop Garlic
Cooking
Heat up pan. Wait till the pan gets hot enough.
Pour in olive oil.
Add Garlic.
When the garlic starts to cook add chopped tomatoes.
Once the tomatoes are cooked add greens
Add salt
Add the greens into the pan and mix it thoroughly with the tomatoes
Once the greens are wilted, turn off the stove
Serving
Serve with Rice, Pasta, Couscous, Quinoa, Bulgur or other grains
Serve with Salmon, Trout or other light fish
Serve with Chicken, Turkey, Steak or other meats
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