Summertime Powerhouse Green: Purple Amaranth!

Purple Amaranth

Not only is it delicious but this is one “Powerhouse Green”, full of nutritional oomph – so read on and make sure to add this one onto your list!

Although Amaranth is technically classified as an herb, for culinary uses its cultivated by many Asian Cultures for use as a leafy vegetable. The young shoots can be eaten raw in a salad but mature Amaranth (like you’ll see in most Farmers or Asian Markets) is most often used cooked – primarily in stir-fries but also in soups or simmered dishes.

The younger leaves are more mild and tender with a slight nutty flavor like spinach and are perfect for adding to salads; once more mature, the leaves get more fibrous and bitter (when raw) and so you’ll want to cook them to bring out that nutty flavoring. All are great used raw in your green drinks or juicing (just check out the incredible nutrition below). If you see flowers on the stalks it’s usually a sign the leaves are past their prime for cooking. Often when plants are cultivated they are done so for their leaves, however they are also cultivated for the edible seeds that come from the flowers – similar to Quinoa the seeds contain high amounts of protein.

Amaranth Nutrition: Similar to Beets, Swiss Chard, and Spinach – but genetically closer to their wild ancestors – they offer a superior source of Carotene, Iron, Calcium, Protein, and Vitamin C.

Here’s two great takes on a simple but delicious way to partake of your Purple Amaranth – in a stir fry:

Amaranth Greens Stir Fried with Garlic:
http://www.seriouseats.com/recipes/2010/07/seriously-asian-amaranth-greens-stir-fried-with-garlic-recipe.html

Amaranth Greens Over Quinoa:
http://mariamarlowe.com/2015/08/amaranth-greens-recipe/

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