SuperFood: Red and Green Amaranth

SuperFood: Red and Green Amaranth

Closely related to beets, quinoa, spinach and Swiss chard, amaranth greens are part of many culinary cultures (it’s believed to have origins in South America and Mexico) and make appearances at dinner tables everywhere from the Caribbean to India, China and Southeast Asia.  Remarkably, this earthy tasting green also called red spinach is even richer than kale in vitamin K, folate, calcium, iron, magnesium, potassium, zinc and manganese.

Tender young greens can be used raw in salads (they have a mildly astringent kick), or quickly wilted in hot soups just before they are served. Mature greens (use the leaves and thinner stalks) can be served stir-fried or sautéed with garlic. It can also be simmered in fuller flavoured stews and casseroles.

Select amaranth greens that are crisp and fresh, not soggy. They should look relatively young with tender leaves and stems. Plants with budding flowers will be too mature to enjoy raw. Store in the refrigerator for up to three days.

Organic amaranth greens are available at SuperNature Forum.

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