Saturday, July 5, 2008


More than an ancient grain, it's a green that you use like spinach. I happened upon it at Monterey Market the other day, and couldn't get past: 1. the sheer size of the bunch they were selling for $1.39, and 2. how pretty it was. I asked the produce guy about it, and he told me to treat it like spinach. So I took it home, heated up a pan, threw in a bit of olive oil and a crushed clove of garlic, and then lightly sauteed the amaranth leaves to slightly wilty, but not spineless. They were fantastic. They've got this unusual flavor with a sort of earthy citrus undertone.
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