Steamed Amaranth with Lemon
Tender, vibrant amaranth leaves steamed just until silky, then finished with a bright squeeze of lemon juice and a whisper of salt. This simple, nutritious side dish lets the earthy, slightly sweet flavor of the greens shine through.
For 4 servings
- prep · ~7 min
Prep the amaranth leaves.
1.Wash the amaranth leaves thoroughly in 2-3 changes of water to remove all grit.2.Trim off any thick, woody stems. Keep tender stems and leaves.3.Roughly chop the larger leaves so all pieces are roughly similar in size. - steam · ~8 min
Steam the amaranth leaves.
1.Fill the pot with about 2 inches of water and bring to a rolling boil.2.Place the chopped amaranth leaves in the steamer basket.3.Set the basket over the boiling water, cover tightly, and steam for 6–8 minutes.4.Check at 6 minutes — leaves should be tender, wilted, and bright green.TIPDon't over-steam — the leaves lose their vibrant color and turn olive-drab. - mix · ~1 min
Season and finish the greens.
1.Transfer the hot steamed leaves immediately to a serving bowl.2.Sprinkle with salt and black pepper.3.Pour the fresh lemon juice over the top and toss gently to coat evenly.TIPDress while the leaves are still hot; they absorb the lemon and seasoning better. - serve
Serve the steamed amaranth warm.
Serve immediately as a light, nutritious side dish alongside dal, rice, or roti.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Wash amaranth leaves in multiple changes of water to remove all hidden grit and sand.
- 2Trim only the thickest woody stems; tender upper stems add nice texture.
- 3Steam in a single layer for even cooking; overcrowding leads to uneven wilting.
- 4Check doneness at 6 minutes; leaves should be bright green and tender, not mushy.
- 5Dress with lemon and salt while leaves are still hot for maximum flavor absorption.
- 6Serve immediately after dressing; steamed greens wilt further if they sit.
Adapt it for your goals.
Garlicky
Add 1 finely minced garlic clove to the steamer basket and toss with the leaves after steaming for a savory, aromatic twist.
spicedSpiced
Sprinkle a pinch of cumin seeds or red chili flakes over the greens along with the lemon for a warm, gently spicy flavor.
sesameSesame
Drizzle with 1 teaspoon toasted sesame oil and a sprinkle of sesame seeds before serving for a nutty, Asian-inspired variation.
coconutCoconut
Toss the steamed greens with 2 tablespoons fresh grated coconut and a pinch of turmeric for a South Indian-style finish.
Why this is on our healthy list.
Rich in Iron
Amaranth leaves are an excellent plant-based source of iron, which supports healthy red blood cell production and energy levels.
High in Vitamin C
Lemon juice boosts the vitamin C content, aiding iron absorption from the greens and supporting immune function.
Low Calorie & Nutrient Dense
This dish is naturally low in calories yet packed with vitamins A, C, and K, plus fiber for digestive health.
Good Source of Calcium
Amaranth leaves provide calcium for bone health, especially beneficial for those avoiding dairy.
Frequently asked questions
Yes, but thaw them first and pat dry to remove excess water; reduce steaming time to 3–4 minutes to avoid mushiness.
