Amaranth leaves or amaranth greens are nutritious leafy vegetables that are widely consumed throughout the country. Available in a variety of colours, (shades of green and red); this leafy ...

For most dishes, I cook the amaranth leaves in boiling water for 3-4 minutes and then plunge them into cold water. During this process, red amaranth loses most of its red colour and turns green.

Amaranth does pop up at farmers markets across the country, especially this time of year—typically, look for green leaves with a deep red center, though there are red varieties.

Amaranth leaves have many of the nutritional benefits of other greens, such as spinach or kale, and can be used the same way. The antioxidants in amaranth leaves can help protect you against ...

Wash amaranth and shake dry. Discard lower stems which may be tough. Pick leaves and cut tender stems into bite-sized pieces. Heat oil in a wok and fry the garlic on low heat, stirring until it is ...

Amaranth has been used for generations, including by the Aztecs, Incas, and Mayans, for its nutrients. It is also used medicinally in some African countries. The leaves in amaranth species are ...

Wash amaranth, pick the leaves and put into a saucepan. Pick over red lentils, discarding any small stones. Wash lentils in several changes of water, drain, and add to saucepan with thin coconut milk.

Video Credit: Raina's Kitchen/ YouTube. Sarson ka Saag (Punjab) Sarson ka Saag is the peak of Punjabi winter cuisine and a ...

Now add the amaranth leaves and the salt. Cook for 5-8 minutes covered, tossing intermittently. Serve paired with hot phulka s, or bhakri s or parathas generously loaded with ghee.