Garlicky Sauté of Amaranth Greens and Tomatoes (ensalada de bledo blanco)

August 4, 2006

Garlicky Sauté of Amaranth Greens and Tomatoes (ensalada de bledo blanco)

Serve with grilled meat or with a toss of rice, beans, and corn for a meatless meal. The cumin, allspice, and sesame all subtly underscore the amaranth, so don’t omit them.

1 bunch amaranth greens
1-2 tomatoes, seeded and diced if large
6 medium scallions (green onions), thinly sliced
2 garlic cloves, minced
4 tablespoons olive oil
Salt and pepper to taste
¼ teaspoon ground allspice
½ teaspoon ground cumin
1 to 2 teaspoons balsamic vinegar
1 tablespoon toasted sesame seeds

1. In a very large skillet, heat 3 tablespoons oil over fairly low heat. Add garlic and stir until light golden. Add scallions, tomatoes, salt, pepper, allspice, and cumin. Raise heat to moderately high and sauté until tomatoes are juice and tender but not soft, about 2 minutes.

2. Add amaranth leaves. With tongs, turn to mix evenly with tomato mixture. Stir and twist leaves constantly until they barely wilt, a minute or two. Turn off heat. Add remaining 1 tablespoon oil and 1 teaspoon vinegar. Taste and add more vinegar and pepper if needed. Scoop into dish. Sprinkle with sesame seeds and serve hot.

Leave a Reply



+