Over the weekend I went to the Slow Food Melbourne Farmer’s Market where I attended Cook, Here and Now, a great cooking event which empahsies the importance of small-farms, organic, local food and knowing your farmers. Though this post isn’t about Cook, Here and Now, but I’ll post about that soon!
At the SFM Farmer’s market I picked up a bunch of Amaranth greens, a type of green veggie I hadn’t yet tried, so of course I had to try it! So here’s a recipe I came up with:
Curried Amaranth Greens and Veggies
It seems that almost any green tastes great wilted with a bit of butter. Amaranth is quite bitter, but after cooking them like this I’ll definitely add these amaranth greens to my list of great tasting greens!
Ingredients:
- butter
- 1 onion, chopped
- a few shiitake mushrooms, sliced
- 2 carrot, halved and sliced
- 1 or 2 garlic cloves, peeled and chopped
- a pinch of salt
- turmeric powder
- cayenne pepper
- 2Â zucchinis, cubed
- butter, extra
- a bunch of Amaranth leaves, (stems removed), washed and blanched
Method:
- Heat butter, salt and cook onion, mushrooms, and garlic till soft. Add the carrots, turmeric and cayenne and cook till carrots are soft, but still a bit crunchy.
- Wash the amaranths and remove the stems. Blanch the amaranth in hot water till bright green.
- Add the zucchini and extra butter if needed, and then add the amaranth leaves. Cook till the zucchini is soft and the blanched amaranth leaves have wilted.
Enjoy with a pinch more of cayenne, salt and pepper if you desire.
Notes:
- I left the spices and butter without a measurement so you can adapt those to your liking. I find less is always more when it comes to spices, but use what you like.
- You could try adding soy sauce (or tamari), ginger and sesame seeds to this recipe.
- This would be great with beef, chicken or fish.
I hope you enjoy this recipe.
For more healthy recipes check out the recipe index.
Linked to Vegetarian Foodie Fridays
© Copyright: 2011 Michelle Robson-Garth. Please ask permission first when using any text or images on healthfoodlover.com . See the disclaimer here.
Michelle
Health Food Lover is Michelle Robson-Garth. Michelle is a degree-qualified Naturopath (BHSc) and Massage Therapist. She is also a passionate writer, recipe-creator and all-round foodie from Melbourne, Australia. © Copyright: 2009-2012 Michelle Robson-Garth. Please ask permission first when using any text or images on healthfoodlover.com. Read the disclaimer here. Have a look at the recipe index for more health food lovin’ recipes. Join the Facebook page & follow Health Food Lover on twitter.
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I have never seen amaranth greens before. I will keep my eyes peeled so I can give them a try. Thanks for sharing them at Vegetarian Foodie Fridays.
Hey, I am so impressed with your blog. I don’t think I have seen such a well designed blog! I write a blog about health, nutrition with a smattering of mostly original recipes. You seem to be an expert in this field. I’d like very much to interview you for my blog. I will email you about it. Thanks for the great read, Dee
Looks so good! Thanks for sharing. Just that little hint of heat takes vegies from good to great! So disappointed I missed this CH&N but hope to catch you at the next one.
Thanks Kat. It’s a shame you missed the last Cook, Here and Now but I’m sure I’ll see you next year at the next one! Thanks for stopping by and good to see you have a blog now!
In Greece, amaranth greens are very common food. We usually serve it next to fish, and most tourists that happen to eat fish in restaurants *think* that what they ate was spinach! We boil it for 20 mins or so, strain the water out, and then we pour olive oil and lemon juice on it. We eat it either hot or cold, as a salad.
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