This week’s farm crop includes an abundance of mature Hopi red Dye Amaranth leaves. You may have had a sample in your previous crop share of the baby leaves that are ideal for salads as micro ‘maroons’.
Now, enter the benefit of sweet, nutty Amaranth in your stir fry!
Amaranth is simple to prepare similar to how you’d wilt lettuce or spinach. It is a bit coarser in texture, so I prefer high heat and liquid such as a favorite salad dressing nice and hot in the pan, then throw on a lid for five minutes or so.
Another favorite preparation is to julienne the leaves (cut into slivered shreds) and flash fry in melted butter. I then let the pan cool to room temperature and add the amaranth mix to a slaw, giving it a gorgeous red tint for this unique summer dish.
I’d imagine this mix would be easy to freeze as well for later use in casseroles and hot dishes all winter long.
For a delicious summer quiche recipe, see my Health Goddess Insight blog!