Simple Garlic Amaranth Greens
This Simple Garlic Amaranth Greens recipe offers a quick, nutritious, and incredibly flavorful side dish that comes together in under 15 minutes, perfect for busy weeknights.
For 4 servings
Thoroughly wash the amaranth leaves under cold running water. Amaranth can be sandy, so rinse several times until the water runs clear. Gently pat dry with a clean kitchen towel or use a salad spinner. If the leaves are very large, you can roughly chop them.
Mince the garlic cloves finely.
Heat the olive oil in a large skillet or wok over medium-high heat until shimmering.
Add the minced garlic to the hot oil and sauté for 30-60 seconds, stirring constantly, until fragrant. Be careful not to burn the garlic, as it can turn bitter.
Add the washed and dried amaranth leaves to the pan. It will seem like a very large volume, but they will quickly wilt down. Use tongs or a spatula to gently toss and turn the leaves.
Continue to stir-fry for 3-5 minutes, or until the leaves are fully wilted and tender-crisp. If the pan seems too dry or the greens are sticking, add a tablespoon of water or vegetable broth to create a little steam.
Once wilted, season the amaranth greens with salt, freshly ground black pepper, and the fresh lemon juice. Stir well to ensure the seasonings are evenly distributed.
Remove the pan from the heat immediately to prevent overcooking. Serve the garlic amaranth greens hot, garnished with an extra lemon wedge for a final squeeze of brightness.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Thorough Washing is Key: Amaranth greens can often carry a lot of soil. Wash them in several changes of water or use a salad spinner to ensure they are completely clean before cooking.
- 2Don't Overcrowd the Pan: If you're cooking a very large batch, consider cooking the amaranth in two smaller batches to ensure even cooking and prevent steaming instead of sautéing.
- 3Cook Quickly and Hot: Amaranth cooks very fast. Use medium-high heat and cook quickly to retain its vibrant color, texture, and nutrients. Overcooking will result in a mushy texture.
- 4Adjust Seasoning: Always taste and adjust salt, pepper, and lemon juice at the end. A little extra lemon can really brighten the dish.
Adapt it for your goals.
Spicy Kick
Add a pinch of red pepper flakes or a finely chopped green chili along with the garlic for a touch of heat.
Nutty FinishNutty Finish
Sprinkle toasted sesame seeds, chopped peanuts, or slivered almonds over the greens just before serving for added texture and flavor.
Umami BoostUmami Boost
A splash of soy sauce or tamari (for gluten-free) can be added with the lemon juice for a deeper savory, umami flavor.
Why this is on our healthy list.
Rich in Iron
Amaranth greens are an excellent source of non-heme iron, crucial for oxygen transport and energy production, making them beneficial for preventing anemia.
High in Vitamins A, C, and K
Packed with essential vitamins, amaranth supports immune function (Vitamin C), vision and skin health (Vitamin A), and blood clotting and bone health (Vitamin K).
Antioxidant Powerhouse
These greens contain various antioxidants, including flavonoids and phenolic acids, which help combat oxidative stress and reduce the risk of chronic diseases.
Frequently asked questions
Amaranth greens are often found in Asian, Indian, or Latin American grocery stores, as well as at farmers' markets during warmer months. They might be labeled as callaloo, Chinese spinach, or 'bhaji'.
