Hello everybody, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, amaranth greens. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Amaranth greens is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. They’re nice and they look fantastic. Amaranth greens is something which I have loved my entire life.
Amaranth greens, streaked through with shades of red and purple, are fresh and cheap at Asian markets right now. Like snow pea shoots, amaranth greens are one of my favorite vegetables to. Amaranth leaves are the leafy green from the amaranth plant which possess anti-carcinogenic, antioxidant and anti-inflammatory Amaranth greens. A traditional African amaranth green preparation involves fermenting the leaves and jarring them to Amaranth leaves are versatile greens that can be eaten raw in a salad, added to a stir fry, soup, or a.
To get started with this recipe, we have to prepare a few ingredients. You can have amaranth greens using 5 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Amaranth greens:
- Prepare 500 grams green amaranth
- Get 2 onions (diced)
- Make ready 1/4 cup brown coarse bulgur (55 g)
- Prepare 1/4 cup/4tbs olive oil
- Prepare 1/4 tsp salt, or to taste
Amaranth greens, streaked through with shades of red and purple, are fresh and cheap at Asian markets right now. Like snow pea shoots, amaranth greens are one of my favorite vegetables to. Amaranth greens are just what they sound like: the leaves of the amaranth plant. You may have encountered the seed, which is rising in popularity as traditional whole grains become more.
Instructions to make Amaranth greens:
- Wash the amaranth leaves many times, and drain them.
- Chop the leaves in a large cuts.
- Wash the bulgur and drain it.
- In a large pan, heat the olive oil then add the diced onions.
- Stir with a wooden spoon or spatula til tender nd goldish.
- Add the chopped leaves, stir well, then cover it for 5 minutes on a low heat.
- Add the bulgur and salt and mix them well.
- Keep them for 10 minutes on a low heat, or until the bulgur is well cooked.
- Served cold.
- Made by:Rania Issa
Amaranth greens are just what they sound like: the leaves of the amaranth plant. You may have encountered the seed, which is rising in popularity as traditional whole grains become more. It's called "amaranth", "amaranth greens" or sometimes "Chinese spinach," and comes in both green and purplish-pink colors. The flavor of the two varieties is largely the same. Green Amaranth leaves may be found year-round with peak season in the spring and summer.
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