Photo credit: Thadah Wah
These greens are popular pretty much anywhere where summers get too hot for other cooking greens (kale, collards, chard, etc). In India, folks call these greens simply 'spinach'. In the Caribbean, they're known as callaloo. Cut off the tougher, lower parts of the stem, chop up the leaves and all the tender parts of the stem and saute it much like you would spinach. Sauté some onions or garlic in coconut oil, toss in some chili flakes if you like, and then add the greens, stirring constantly. Taste and adjust seasoning. Very nutritious.
STORAGE: Store amaranth greens in an unsealed plastic bag in your fridge for several days.
RECIPE: Bengali Style Shaak Bhaja
