August 4, 2006
Wilted Amaranth Greens (Quelites)
Amaranth makes such flavorful greens that a favorite approach is to cook it quickly, although its robust flavor and texture stand up to long cooking as well. You can proceed along two lines. Sizzle a few slivers of garlic in olive oil, follow with a healthy pinch of salt, and then add the greens. Cover for a minute to let the greens wilt down, then keep tossing until the leaves and stems are tender and no longer taste raw.
A second, pan-Asian treatment is to use peanut or corn oil, into which you toss finely sliced or shredded ginger, either alone or with a few slivers of garlic; a dry red chili or two; and then the salt and greens, proceeding as before.