|Bayam or Amaranth|
It is best to select young amaranth leaves.
This is an extremely simple, but nutritious recipe. As the beautiful amaranth leaves soften under heat, they will liberate their reddish pigment into the juices.
You will need...
2 tablespoons oil for stir-frying
4 cloves garlic, chopped
Chilli to taste, chopped
A little salt
Lots and lots of Amaranth leaves... they will shrink markedly as they cook!
1. Simply stir-fry the garlic and chilli.
2. When the garlic is done, add the amaranth leaves and cook well... amaranth might require a little more cooking if your leaves are older.
3. Finally, add a little salt. You should not require water if your leaves have been soaked and washed before cooking.