Amaranth, or Chinese spinach, is loaded with nutrients

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Not as well known as other greens, amaranth is available year-round at the farmers market. Also known as “Chinese spinach,” the small leaves are best eaten raw, while the larger leaves are best sautéed or stir-fried. Since it’s loaded with nitrates, potassium and oxalic acid, it is advised not to eat too much of this green if you have kidney problems. On the plus side, amaranth contains calcium, folate, vitamins A, B6, and C and contains a complete set of amino acids. Highly prized and eaten by the Mayans, Aztecs, and Incas it was referred to as “food for the gods.” It wasn’t till the early 70s that amaranth was cultivated commercially here in the U.S.

If left to seed, it provides a nutritious grain to eat. While it can be grown in most soil types, amaranth can thrive in drought conditions. Amaranth has several nicknames such as “pigweed,” “chawli” in India, “cow peas leaves” in Africa, and calloloo in the West Indies. Use amaranth within a week after purchase for maximum taste.

Amaranth with Tomatoes and Coconut Milk

• 2 pounds amaranth leaves, washed well
• 1 quart water
• 1 3/4 cup coconut milk
• 1 large onion, chopped
• 2 large tomatoes, seeded and chopped
• 1 tablespoon vegetable oil
• 1 teaspoon salt
• 1 lemon, juiced

DIRECTIONS

1. In a large pot, bring water and salt to the boil. Add washed amaranth leaves, cover and simmer for 12-15 minutes or until tender. Drain leaves well using a colander.
2. In a sauté pan or large skillet, heat the oil and cook the chopped onion until golden brown. Add the chopped tomatoes and cook until soft. Add the well-drained amaranth leaves and stir to combine. Add the coconut milk and continue cooking for about 10 minutes. Adjust seasoning, add lemon juice to taste.

Farm to Table is a weekly feature by Catherine Barr, executive director of the Monterey Bay Certified Farmers Markets. For locations and vendor information, visit www.montereybayfarmers.org. For more seasonal cooking recipes and tips, see www.edibleparadise.com.

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