Get ready to fall in love with amaranth leaves, the versatile green that’s about to become your new kitchen favorite! Whether you’re whipping up a quick weeknight dinner or exploring vibrant, nutrient-packed meals, these 29 recipes will inspire you to get creative. From comforting stews to fresh salads, there’s a dish here for every craving—so dive in and discover your next go-to meal!
Amaranth and Pumpkin Stew
Elegantly bridging ancient grains with autumn’s bounty, this amaranth and pumpkin stew offers a sophisticated twist on seasonal comfort. Its velvety texture and earthy sweetness make it an ideal centerpiece for crisp fall evenings, while the nutritional powerhouse of amaranth adds substantial depth to every spoonful. This dish transforms humble ingredients into an extraordinary culinary experience that celebrates both heritage and harvest.
Ingredients
– 2 tablespoons olive oil
– 1 medium yellow onion
– 3 cloves garlic
– 4 cups cubed pumpkin
– 1 cup amaranth
– 4 cups vegetable broth
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cumin
– 1/4 teaspoon cayenne pepper
– 1 teaspoon salt
– 1/2 cup coconut milk
– 2 tablespoons fresh parsley
Instructions
1. Heat 2 tablespoons olive oil in a large Dutch oven over medium heat until shimmering.
2. Dice 1 medium yellow onion and sauté for 5 minutes until translucent and fragrant.
3. Mince 3 cloves garlic and add to the pot, cooking for 1 minute until aromatic but not browned.
4. Add 4 cups cubed pumpkin and cook for 8 minutes, stirring occasionally until edges begin to soften.
5. Stir in 1 cup amaranth, toasting the grains for 2 minutes to enhance their nutty flavor.
6. Pour in 4 cups vegetable broth, scraping any browned bits from the bottom of the pot.
7. Add 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/4 teaspoon cayenne pepper, and 1 teaspoon salt.
8. Bring the stew to a boil, then reduce heat to low and cover with a tight-fitting lid.
9. Simmer for 25 minutes until the amaranth has popped and the pumpkin is fork-tender.
10. Stir in 1/2 cup coconut milk and simmer uncovered for 5 minutes to slightly thicken the stew.
11. Chop 2 tablespoons fresh parsley and sprinkle over the finished stew before serving.
Final touches transform this stew into something truly memorable. The popped amaranth creates delightful textural contrast against the creamy pumpkin base, while the subtle heat from cayenne pepper lingers pleasantly on the palate. For an elegant presentation, serve in shallow bowls garnished with toasted pumpkin seeds and a drizzle of high-quality olive oil, making this humble stew worthy of any autumn dinner party.
Spicy Amaranth Leaves Curry
Meticulously balancing earthy greens with vibrant heat, this Spicy Amaranth Leaves Curry transforms humble ingredients into an elegant centerpiece. With its deep emerald hue and aromatic spices, it offers both visual drama and complex flavor layers that develop beautifully during cooking. This dish showcases how traditional techniques can elevate everyday produce into something truly special.
Ingredients
– 2 bunches fresh amaranth leaves
– 2 tablespoons vegetable oil
– 1 teaspoon cumin seeds
– 1 medium yellow onion, finely chopped
– 3 garlic cloves, minced
– 1 tablespoon grated fresh ginger
– 2 green chilies, slit lengthwise
– 1 teaspoon turmeric powder
– 1 teaspoon coriander powder
– 1/2 teaspoon red chili powder
– 1 large tomato, finely chopped
– 1 teaspoon salt
– 1/2 cup water
– 1/2 cup coconut milk
Instructions
1. Wash 2 bunches fresh amaranth leaves thoroughly under cold running water to remove any grit, then chop them coarsely and set aside.
2. Heat 2 tablespoons vegetable oil in a large skillet over medium heat until shimmering, about 2 minutes.
3. Add 1 teaspoon cumin seeds and toast for 30 seconds until fragrant and slightly darkened.
4. Stir in 1 finely chopped medium yellow onion and cook for 5 minutes, stirring occasionally, until translucent and lightly golden.
5. Add 3 minced garlic cloves, 1 tablespoon grated fresh ginger, and 2 slit green chilies, cooking for 1 minute until aromatic.
6. Sprinkle in 1 teaspoon turmeric powder, 1 teaspoon coriander powder, and 1/2 teaspoon red chili powder, toasting the spices for 30 seconds to release their oils.
7. Mix in 1 finely chopped large tomato and 1 teaspoon salt, cooking for 4 minutes until the tomato breaks down and forms a thick paste.
8. Add the chopped amaranth leaves in batches, wilting each addition before adding more, which prevents overcrowding and ensures even cooking.
9. Pour in 1/2 cup water, bring to a simmer, then reduce heat to low, cover, and cook for 12 minutes until the leaves are tender but still vibrant.
10. Stir in 1/2 cup coconut milk and simmer uncovered for 3 minutes until the curry thickens slightly and the flavors meld.
Creating a beautiful harmony of textures, this curry offers tender greens in a luxuriously creamy sauce with subtle heat that builds gradually. Consider serving it over steamed jasmine rice or with warm naan to soak up every bit of the spiced coconut broth, making each bite a perfect balance of comfort and sophistication.
Amaranth Leaves and Chickpea Stir-Fry
Vibrant and nutrient-rich, this amaranth leaves and chickpea stir-fry brings together earthy greens with hearty legumes in a harmonious dance of textures. The tender amaranth leaves, with their subtle spinach-like flavor, pair beautifully with the creamy chickpeas, creating a dish that feels both wholesome and sophisticated. A quick sauté with aromatic garlic and ginger elevates these humble ingredients into something truly special.
Ingredients
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 1 cup chickpeas, drained and rinsed
– 4 cups amaranth leaves, washed and stems removed
– 1 tablespoon soy sauce
– 1 teaspoon lemon juice
– ¼ teaspoon red pepper flakes
Instructions
1. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 3 cloves minced garlic and 1 tablespoon grated ginger, sautéing for 45 seconds until fragrant but not browned.
3. Stir in 1 cup chickpeas, cooking for 2 minutes until lightly golden and heated through.
4. Add 4 cups amaranth leaves in batches, wilting each addition before adding more, about 3 minutes total.
5. Drizzle 1 tablespoon soy sauce and 1 teaspoon lemon juice over the mixture, tossing to combine evenly.
6. Sprinkle ¼ teaspoon red pepper flakes and cook for 1 final minute to allow flavors to meld.
7. Remove from heat and serve immediately while the amaranth leaves retain their vibrant green color.
The tender amaranth leaves provide a delicate, silky texture that contrasts beautifully with the firm, creamy chickpeas, while the garlic and ginger infuse each bite with aromatic warmth. For an elegant presentation, serve this stir-fry over quinoa or alongside grilled fish, allowing the bright, earthy flavors to shine through in every forkful.
Savory Amaranth Leaf Frittata
Yielded from the garden’s generous bounty, this savory amaranth leaf frittata transforms humble ingredients into an elegant brunch centerpiece. With its vibrant green hues and delicate texture, this dish celebrates the earthy flavors of seasonal produce while offering sophisticated simplicity perfect for entertaining or leisurely weekend mornings. The subtle bitterness of amaranth leaves pairs beautifully with rich eggs and sharp cheese, creating a harmonious balance that delights both palate and eye.
Ingredients
– 8 large eggs
– 1/4 cup whole milk
– 1 tablespoon olive oil
– 1 small yellow onion, diced
– 2 cups packed amaranth leaves, stems removed
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon smoked paprika
– 1/2 cup shredded Gruyère cheese
Instructions
1. Preheat your oven to 375°F and position a rack in the center.
2. Crack 8 large eggs into a medium mixing bowl and whisk vigorously until uniform in color.
3. Pour 1/4 cup whole milk into the eggs and continue whisking until fully incorporated.
4. Heat 1 tablespoon olive oil in a 10-inch oven-safe skillet over medium heat for 2 minutes until shimmering.
5. Add 1 small diced yellow onion and cook for 4-5 minutes, stirring occasionally, until translucent and fragrant.
6. Incorporate 2 cups packed amaranth leaves and cook for 2-3 minutes until wilted and bright green.
7. Season the vegetable mixture with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon smoked paprika, stirring to distribute evenly.
8. Tip: Spread the vegetables evenly across the skillet bottom to ensure consistent cooking throughout the frittata.
9. Pour the egg mixture over the vegetables, tilting the skillet to distribute evenly.
10. Sprinkle 1/2 cup shredded Gruyère cheese uniformly over the surface.
11. Cook undisturbed on the stovetop for 3-4 minutes until edges begin to set.
12. Tip: Gently lift the edges with a spatula to allow uncooked egg to flow underneath for even cooking.
13. Transfer the skillet to the preheated oven and bake for 12-15 minutes until the center is set and the top is golden.
14. Tip: Check for doneness by inserting a knife in the center—it should come out clean when fully cooked.
15. Remove from oven and let rest for 5 minutes before slicing.
Final textures reveal a delicate custard-like interior contrasted by the slight crispness of the golden crust. Floral notes from the Gruyère complement the earthy amaranth, while smoked paprika adds subtle warmth. For an elegant presentation, serve wedges alongside roasted cherry tomatoes and crusty artisan bread to soak up every flavorful bite.
Amaranth Greens with Garlic Butter
Pristine yet earthy, amaranth greens offer a sophisticated twist on traditional cooked greens when paired with rich garlic butter. Their vibrant magenta stems and deep green leaves create a stunning visual contrast that elevates any dinner plate. This simple preparation allows the greens’ slightly peppery flavor to shine through while being beautifully complemented by the aromatic garlic infusion.
Ingredients
– 1 lb fresh amaranth greens
– 3 tbsp unsalted butter
– 4 cloves garlic
– 1/2 tsp kosher salt
– 1/4 tsp black pepper
– 1 tbsp lemon juice
Instructions
1. Thoroughly wash 1 lb fresh amaranth greens in cold water, gently agitating to remove any dirt or debris.
2. Pat the greens completely dry using a clean kitchen towel or salad spinner to ensure proper sautéing.
3. Mince 4 cloves garlic finely to maximize flavor distribution throughout the dish.
4. Melt 3 tbsp unsalted butter in a large skillet over medium heat until it begins to foam slightly.
5. Add the minced garlic to the skillet and cook for exactly 1 minute, stirring constantly to prevent burning.
6. Increase the heat to medium-high and add the dried amaranth greens to the skillet.
7. Sprinkle 1/2 tsp kosher salt and 1/4 tsp black pepper evenly over the greens.
8. Sauté the greens for 3-4 minutes, tossing frequently with tongs until they wilt to about half their original volume.
9. Drizzle 1 tbsp lemon juice over the greens and continue cooking for 1 additional minute.
10. Remove the skillet from heat immediately when the stems become tender but still offer slight resistance when pierced with a fork.
The finished greens maintain a delightful tender-crisp texture with stems that provide satisfying bite against the silky butter coating. Their inherent peppery notes mellow beautifully with the rich garlic infusion, creating a sophisticated side dish that pairs exceptionally well with grilled fish or roasted chicken. For an elegant presentation, arrange the greens in a circular pattern on individual plates, allowing the vibrant colors to create visual appeal.
Amaranth and Tofu Soup
Vibrant and nourishing, this amaranth and tofu soup offers a sophisticated twist on comfort food that celebrates ancient grains and plant-based protein. Velvety amaranth pearls create a delicate broth base that cradles cubes of silken tofu, while aromatic vegetables build layers of subtle complexity. This elegant bowl balances earthy notes with bright freshness, making it equally suitable for a light lunch or elegant starter.
Ingredients
– 1 cup amaranth
– 14 oz firm tofu
– 2 tbsp olive oil
– 1 medium yellow onion
– 2 cloves garlic
– 4 cups vegetable broth
– 1 tsp salt
– 1/2 tsp black pepper
– 2 tbsp fresh lemon juice
– 1/4 cup chopped fresh parsley
Instructions
1. Drain the tofu and press between paper towels for 10 minutes to remove excess moisture.
2. Cut the pressed tofu into 1/2-inch cubes and set aside.
3. Heat 2 tablespoons of olive oil in a large pot over medium heat until shimmering.
4. Dice 1 medium yellow onion and mince 2 cloves garlic.
5. Sauté the diced onion in the heated oil for 5 minutes until translucent.
6. Add the minced garlic and cook for 1 minute until fragrant.
7. Rinse 1 cup of amaranth under cold water until the water runs clear.
8. Add the rinsed amaranth to the pot and toast for 2 minutes, stirring constantly.
9. Pour in 4 cups of vegetable broth and bring to a boil.
10. Reduce heat to low, cover, and simmer for 20 minutes until amaranth is tender.
11. Gently stir in the cubed tofu and season with 1 teaspoon salt and 1/2 teaspoon black pepper.
12. Simmer uncovered for 5 minutes to heat the tofu through.
13. Remove from heat and stir in 2 tablespoons fresh lemon juice.
14. Ladle the soup into bowls and garnish with 1/4 cup chopped fresh parsley.
Yielded with delicate texture, the amaranth creates tiny pearls that burst with earthy flavor against the creamy tofu cubes. Bright lemon notes cut through the rich broth, while fresh parsley adds a final herbal lift. For an elegant presentation, serve in shallow bowls with crusty bread for dipping into the fragrant liquid.
Coconut Amaranth Leaves Saute
Meticulously balancing earthy greens with tropical creaminess, this coconut amaranth leaves sauté transforms humble ingredients into an elegant side dish that celebrates both texture and flavor complexity. Modern yet rooted in traditional cooking techniques, it offers a sophisticated twist on everyday greens that pairs beautifully with grilled proteins or grains. The subtle sweetness of coconut milk perfectly complements the slightly peppery notes of fresh amaranth leaves, creating a harmonious dish that feels both nourishing and indulgent.
Ingredients
– 1 lb fresh amaranth leaves
– 1 tbsp coconut oil
– 1/2 cup finely chopped yellow onion
– 2 cloves garlic, minced
– 1/2 cup full-fat coconut milk
– 1/2 tsp sea salt
– 1/4 tsp freshly ground black pepper
Instructions
1. Thoroughly wash 1 lb fresh amaranth leaves under cold running water, then pat completely dry with paper towels to ensure proper sautéing.
2. Heat 1 tbsp coconut oil in a large skillet over medium heat until shimmering but not smoking, about 2 minutes.
3. Add 1/2 cup finely chopped yellow onion to the hot oil and cook, stirring frequently, until translucent and fragrant, approximately 4-5 minutes.
4. Stir in 2 cloves minced garlic and cook for exactly 30 seconds until aromatic but not browned to prevent bitterness.
5. Add the dried amaranth leaves to the skillet in batches, allowing each addition to wilt slightly before adding more to ensure even cooking.
6. Pour in 1/2 cup full-fat coconut milk, then season with 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper.
7. Reduce heat to medium-low and simmer uncovered for 8-10 minutes, stirring occasionally, until the leaves are tender and the coconut milk has reduced to a creamy coating.
8. Remove from heat and let rest for 2 minutes before serving to allow flavors to meld properly. Outstanding in its textural contrast, the amaranth leaves maintain a pleasant bite while the coconut milk creates a velvety sauce that clings beautifully to each leaf. Offering subtle sweetness against the greens’ earthy minerality, this dish shines when served alongside grilled salmon or as a bed for coconut rice, where the creamy sauce mingles wonderfully with grains.
Lemon-Infused Amaranth Leaves Rice
Heralding the arrival of spring with its vibrant green hue and citrusy aroma, this Lemon-Infused Amaranth Leaves Rice transforms humble ingredients into an elegant centerpiece. Harmonizing the earthy notes of amaranth with the bright zing of fresh lemon, this dish celebrates the delicate balance between rustic comfort and refined dining. Here, ancient grains meet contemporary flair in a preparation that’s as nourishing as it is visually stunning.
Ingredients
– 1 cup basmati rice
– 2 cups fresh amaranth leaves
– 2 tbsp olive oil
– 1 medium yellow onion
– 2 cloves garlic
– 1 lemon
– 2 cups vegetable broth
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. Rinse 1 cup basmati rice under cold running water until the water runs clear, which removes excess starch for fluffier grains.
2. Finely chop 1 medium yellow onion and mince 2 cloves garlic.
3. Heat 2 tbsp olive oil in a heavy-bottomed pot over medium heat until shimmering.
4. Sauté the chopped onion for 4-5 minutes until translucent and fragrant.
5. Add the minced garlic and cook for 1 minute until golden but not browned.
6. Stir in the rinsed rice and toast for 2 minutes, coating each grain with oil to prevent clumping.
7. Zest the entire lemon using a microplane, then juice it completely.
8. Add the lemon zest, lemon juice, and 2 cups fresh amaranth leaves to the pot.
9. Pour in 2 cups vegetable broth, 1 tsp salt, and 1/2 tsp black pepper.
10. Bring the mixture to a boil over high heat, then immediately reduce to low.
11. Cover the pot tightly and simmer for 18 minutes without lifting the lid to maintain steam.
12. Remove from heat and let rest, covered, for 5 minutes to allow grains to fully absorb moisture.
13. Fluff the rice gently with a fork to separate grains while preserving the amaranth leaves’ delicate texture.
Just as the final grains settle, this dish reveals its true character: the rice emerges light and separate, each grain infused with citrus brightness that cuts through the amaranth’s earthy depth. Serve it alongside grilled salmon for an elegant dinner, or pack it cold for a sophisticated picnic where the lemon notes intensify beautifully.
Amaranth Leaves Quinoa Salad
Nourishing and vibrant, this amaranth leaves quinoa salad brings together earthy greens with nutty grains in a celebration of textures and flavors. Perfectly balanced with citrus and herbs, it offers a sophisticated yet approachable dish that delights both the palate and the eye. Each forkful delivers a harmonious blend of tender leaves, fluffy quinoa, and bright dressing that elevates simple ingredients into something extraordinary.
Ingredients
– 1 cup quinoa
– 2 cups water
– 1 tbsp olive oil
– 4 cups fresh amaranth leaves
– 1/2 cup cherry tomatoes
– 1/4 cup red onion
– 2 tbsp lemon juice
– 1 tbsp honey
– 1/4 cup chopped walnuts
– 1/4 cup crumbled feta cheese
– 1/4 tsp salt
– 1/8 tsp black pepper
Instructions
1. Rinse 1 cup quinoa thoroughly under cold running water in a fine-mesh strainer to remove any bitterness.
2. Combine rinsed quinoa with 2 cups water in a medium saucepan and bring to a boil over high heat.
3. Reduce heat to low, cover saucepan, and simmer quinoa for 15 minutes until all water is absorbed and grains are tender with visible spirals.
4. Remove quinoa from heat, fluff with a fork, and let stand covered for 5 minutes to achieve light, separate grains.
5. Spread cooked quinoa in a thin layer on a baking sheet and cool completely to room temperature, about 20 minutes.
6. Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering but not smoking.
7. Add 4 cups fresh amaranth leaves to skillet and sauté for 3-4 minutes until wilted but still vibrant green.
8. Transfer sautéed amaranth leaves to a colander and press gently with a spoon to remove excess moisture.
9. Halve 1/2 cup cherry tomatoes lengthwise and thinly slice 1/4 cup red onion into half-moons.
10. Whisk together 2 tablespoons lemon juice, 1 tablespoon honey, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a small bowl until emulsified.
11. Combine cooled quinoa, sautéed amaranth leaves, halved cherry tomatoes, sliced red onion, 1/4 cup chopped walnuts, and 1/4 cup crumbled feta cheese in a large mixing bowl.
12. Pour dressing over salad mixture and toss gently until all ingredients are evenly coated.
13. Chill salad in refrigerator for at least 30 minutes to allow flavors to meld before serving. You’ll appreciate how the chilled resting time deepens the flavor integration while maintaining perfect texture contrast. Yieldingly tender amaranth leaves provide a delicate backdrop against the quinoa’s slight crunch, while the honey-lemon dressing brightens each component without overwhelming. Consider serving this elegant salad in individual radicchio cups for a stunning presentation, or alongside grilled salmon for a complete meal that showcases the beautiful harmony of earthy, sweet, and tangy notes.
Creamy Amaranth and Potato Mash
Yielding to autumn’s embrace, this creamy amaranth and potato mash offers a sophisticated twist on classic comfort food, where earthy potatoes meet the delicate nuttiness of ancient grains. Velvety and luxurious, this side dish transforms humble ingredients into an elegant accompaniment worthy of any seasonal table, promising both nourishment and culinary delight.
Ingredients
– 2 large russet potatoes
– 1/2 cup amaranth grain
– 1 1/2 cups whole milk
– 4 tablespoons unsalted butter
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly ground black pepper
Instructions
1. Peel 2 large russet potatoes and cut them into 1-inch cubes.
2. Place potato cubes in a medium saucepan and cover with cold water by 1 inch.
3. Bring water to a boil over high heat, then reduce heat to maintain a gentle simmer.
4. Cook potatoes for 15-18 minutes until they pierce easily with a fork.
5. While potatoes cook, rinse 1/2 cup amaranth grain under cold running water in a fine-mesh strainer.
6. Combine rinsed amaranth with 1 1/2 cups whole milk in a separate saucepan.
7. Bring milk and amaranth mixture to a simmer over medium heat, stirring frequently to prevent scorching.
8. Reduce heat to low, cover saucepan, and cook amaranth for 20 minutes until grains are tender and have absorbed most of the milk.
9. Drain cooked potatoes thoroughly and return them to the warm saucepan.
10. Add 4 tablespoons unsalted butter to the hot potatoes and mash until smooth.
11. Fold the cooked amaranth mixture into the mashed potatoes until fully incorporated.
12. Season the mash with 1/2 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper, stirring to combine evenly.
13. For optimal creaminess, cover the mash and let it rest for 5 minutes before serving to allow flavors to meld.
Wondrously smooth with a subtle pop from the amaranth grains, this mash delivers a sophisticated texture that elevates simple ingredients. The earthy potato base provides perfect contrast to the grain’s delicate nuttiness, creating a side dish that pairs beautifully with roasted meats or stands alone as a vegetarian centerpiece when garnished with fresh herbs.
Sautéed Amaranth with Sesame Seeds
Perfectly sautéed amaranth offers a sophisticated twist on leafy greens, with its delicate texture and nutty flavor profile elevated by the subtle crunch of toasted sesame seeds. This elegant preparation transforms humble ingredients into a dish worthy of any refined table setting, where each bite reveals layers of earthy complexity. The quick cooking method preserves the vibrant color and nutritional benefits while creating a versatile side that complements both simple and elaborate meals.
Ingredients
– 1 bunch fresh amaranth
– 2 tbsp sesame oil
– 1 tbsp sesame seeds
– 2 cloves garlic
– 1/4 tsp salt
– 1/8 tsp black pepper
Instructions
1. Rinse the amaranth thoroughly under cold running water to remove any grit, then shake off excess moisture without drying completely.
2. Thinly slice 2 cloves of garlic to ensure even distribution of flavor throughout the dish.
3. Heat 2 tablespoons of sesame oil in a large skillet over medium heat until it shimmers, about 1 minute.
4. Add the sliced garlic to the hot oil and sauté for 45 seconds until fragrant but not browned, stirring constantly with a wooden spoon.
5. Incorporate the damp amaranth leaves and stems into the skillet, tossing gently to coat with the garlic-infused oil.
6. Sprinkle 1/4 teaspoon of salt and 1/8 teaspoon of black pepper evenly over the greens as they begin to wilt.
7. Sauté the amaranth for 3-4 minutes, stirring frequently, until the stems become tender and the leaves reduce in volume by half.
8. Add 1 tablespoon of sesame seeds to the skillet and continue cooking for 1 additional minute to lightly toast the seeds.
9. Remove the skillet from heat immediately when the sesame seeds become golden brown and fragrant.
10. Transfer the sautéed amaranth to a serving dish using tongs to preserve the delicate leaf structure.
Kaleidoscopic in both texture and taste, this dish presents tender leaves with a satisfying slight resistance from the stems, all harmonized by the nutty depth of toasted sesame. The garlic-infused oil creates a savory foundation that makes this versatile green equally splendid alongside roasted chicken or as a bed for seared salmon. For an elegant presentation, garnish with additional sesame seeds and serve warm to highlight the contrasting textures at their peak.
Amaranth Leaf and Tomato Chutney
Savor the vibrant fusion of earthy greens and sun-ripened tomatoes in this sophisticated chutney, where humble amaranth leaves transform into an elegant condiment that captures late summer’s fleeting bounty. This versatile preparation balances the gentle bitterness of fresh greens with the bright acidity of tomatoes, creating a complex flavor profile that elevates everything from grilled meats to artisanal cheeses. Crafted with care and attention to detail, this chutney offers both visual appeal and depth of character in every spoonful.
Ingredients
– 4 cups fresh amaranth leaves
– 2 cups ripe tomatoes, chopped
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 2 tablespoons olive oil
– 1 teaspoon cumin seeds
– 1/2 teaspoon red chili flakes
– 1/4 cup apple cider vinegar
– 1 tablespoon brown sugar
– 1 teaspoon salt
Instructions
1. Thoroughly wash the amaranth leaves and pat them completely dry with paper towels to prevent splattering during cooking.
2. Heat the olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
3. Add the cumin seeds and toast them for 30 seconds until fragrant and slightly darkened.
4. Add the diced onion and cook for 5-7 minutes, stirring frequently, until translucent and softened.
5. Stir in the minced garlic and red chili flakes, cooking for 1 minute until aromatic but not browned.
6. Add the chopped tomatoes and cook for 8-10 minutes, mashing them occasionally with a wooden spoon until they break down into a thick sauce.
7. Incorporate the amaranth leaves in batches, wilting each addition before adding more, about 3-4 minutes total.
8. Pour in the apple cider vinegar and add the brown sugar and salt, stirring to combine all ingredients evenly.
9. Reduce heat to low and simmer the mixture uncovered for 15-20 minutes, stirring occasionally, until the chutney thickens and the oil begins to separate at the edges.
10. Remove from heat and let cool completely before transferring to an airtight container. For optimal flavor development, refrigerate for at least 2 hours before serving. Finally, this chutney achieves a beautifully textured balance between the silky tomato base and the tender amaranth leaves, with each component maintaining its distinct character while harmonizing into a cohesive whole. The finished condiment offers a sophisticated interplay of tangy, sweet, and subtly bitter notes that makes it particularly delightful when paired with creamy goat cheese on crostini or as an unexpected accompaniment to roasted chicken.
Baked Amaranth Leaves with Cheese
Unfolding with earthy elegance, this baked amaranth leaves dish transforms humble greens into a sophisticated side, where tender leaves embrace a golden cheese crust that crackles with every forkful. Often overlooked in Western kitchens, amaranth brings a subtle spinach-like flavor with mineral undertones, perfectly balanced by rich, melted cheeses and aromatic garlic. Baked until bubbly and bronzed, it emerges as a stunning centerpiece that celebrates both simplicity and refinement.
Ingredients
– 1 lb fresh amaranth leaves
– 1 cup shredded Gruyère cheese
– 1/2 cup grated Parmesan cheese
– 2 tbsp olive oil
– 3 garlic cloves, minced
– 1/4 tsp black pepper
– 1/4 tsp salt
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil.
2. Thoroughly wash the amaranth leaves in cold water, then pat them completely dry with paper towels to prevent steaming during baking.
3. Stack the dry leaves and roughly chop them into 2-inch pieces for even cooking.
4. Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering.
5. Add 3 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
6. Add the chopped amaranth leaves to the skillet and cook for 3-4 minutes, stirring constantly, until wilted and bright green.
7. Transfer the wilted amaranth to a colander and press gently with a spoon to remove excess liquid, which ensures a crisp final texture.
8. In a medium bowl, combine 1 cup shredded Gruyère and 1/2 cup grated Parmesan, reserving 2 tablespoons of the mixture for topping.
9. Mix the amaranth with the cheese blend, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until evenly distributed.
10. Spread the amaranth mixture evenly in the prepared baking dish, pressing down lightly with a spatula.
11. Sprinkle the reserved cheese mixture over the top for a beautifully golden crust.
12. Bake at 375°F for 18-20 minutes until the cheese is melted and the edges are lightly browned.
13. Let the dish rest for 5 minutes before serving to allow the layers to set properly.
Just out of the oven, it presents a textural symphony: the crisp, cheese-laced surface gives way to velvety greens beneath, while the Gruyère contributes nutty richness against Parmesan’s salty sharpness. For a stunning presentation, serve individual portions in ramekins garnished with edible flowers, or pair with roasted chicken to let the amaranth’s earthy notes shine alongside savory juices.
Ginger Amaranth Leaf Smoothie
Beneath its vibrant emerald hue lies a sophisticated blend of earthy flavors and invigorating spice, this ginger amaranth leaf smoothie transforms humble greens into an elegant elixir that awakens the senses with each revitalizing sip.
Ingredients
– 2 cups fresh amaranth leaves
– 1 cup frozen pineapple chunks
– 1/2 cup plain Greek yogurt
– 1 tablespoon freshly grated ginger
– 1 tablespoon honey
– 1 cup ice cubes
– 1/4 cup water
Instructions
1. Rinse 2 cups fresh amaranth leaves under cold running water to remove any dirt or debris.
2. Pat the amaranth leaves completely dry with paper towels to prevent dilution of flavors.
3. Measure 1 cup frozen pineapple chunks directly into the blender pitcher.
4. Add 1/2 cup plain Greek yogurt to the blender for creamy texture and protein.
5. Grate 1 tablespoon fresh ginger root using a microplane for maximum flavor extraction.
6. Pour 1 tablespoon honey into the blender for natural sweetness.
7. Add the prepared amaranth leaves to the blender with other ingredients.
8. Measure 1 cup ice cubes into the blender pitcher for optimal chilling.
9. Pour 1/4 cup water into the blender to facilitate blending.
10. Secure the blender lid tightly and blend on high speed for 45-60 seconds until completely smooth.
11. Check consistency by tilting the blender; mixture should pour easily without separation.
12. Pour immediately into chilled glasses to maintain the vibrant green color. What emerges is a luxuriously creamy texture that belies its vegetable foundation, with the ginger’s warm spice dancing elegantly against the sweet pineapple notes. For an elevated presentation, serve in coupe glasses garnished with thin ginger slices, making this nutrient-rich blend feel like a sophisticated wellness cocktail rather than a simple smoothie.
Amaranth Leaves and Lentil Dal
Often overlooked in Western kitchens, amaranth leaves bring their earthy, spinach-like flavor to this sophisticated lentil dal, creating a dish that balances rustic comfort with refined complexity. Our version elevates the traditional preparation with careful layering of spices and precise cooking techniques that coax out the maximum flavor from each ingredient. This vibrant green dal offers both nutritional depth and elegant presentation, making it worthy of any discerning table.
Ingredients
– 1 cup brown lentils
– 4 cups water
– 2 tablespoons ghee
– 1 medium yellow onion, finely chopped
– 3 garlic cloves, minced
– 1 tablespoon fresh ginger, grated
– 1 teaspoon cumin seeds
– 1 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– 4 cups fresh amaranth leaves, stems removed
– 1 teaspoon salt
– 1 tablespoon lemon juice
Instructions
1. Rinse 1 cup brown lentils under cold running water until the water runs clear.
2. Combine rinsed lentils with 4 cups water in a heavy-bottomed pot and bring to a boil over high heat.
3. Reduce heat to low, cover partially, and simmer for 25 minutes until lentils are tender but not mushy.
4. While lentils cook, heat 2 tablespoons ghee in a separate skillet over medium heat until shimmering.
5. Add 1 teaspoon cumin seeds and toast for 30 seconds until fragrant and slightly darkened.
6. Add 1 medium finely chopped yellow onion and cook for 6-8 minutes until golden brown, stirring frequently.
7. Stir in 3 minced garlic cloves and 1 tablespoon grated fresh ginger, cooking for 1 minute until aromatic.
8. Sprinkle in 1 teaspoon turmeric powder and 1/2 teaspoon red chili powder, stirring constantly for 30 seconds to bloom the spices.
9. Add 4 cups fresh amaranth leaves to the spice mixture and wilt for 2 minutes, stirring until completely softened.
10. Transfer the spiced amaranth mixture to the cooked lentils, stirring to combine thoroughly.
11. Stir in 1 teaspoon salt and simmer uncovered for 5 minutes to allow flavors to meld.
12. Remove from heat and stir in 1 tablespoon lemon juice just before serving.
This dal achieves a beautiful textural balance where the creamy lentils contrast with the slight resistance of the amaranth leaves, while the spices create layers of warmth without overwhelming heat. The final drizzle of lemon juice brightens the earthy tones, making it particularly stunning when served over steamed basmati rice or with warm naan for soaking up every last bit of the fragrant sauce.
Amaranth Leaf-Filled Pastries
Unfolding like delicate edible envelopes, these amaranth leaf-filled pastries offer a sophisticated twist on savory hand pies, blending earthy greens with buttery, flaky crusts in a celebration of seasonal produce. Their golden-brown exteriors conceal a vibrant, nutrient-rich filling that marries the subtle minerality of amaranth with aromatic spices, creating an elegant appetizer or light meal. Perfect for autumn entertaining or a refined picnic, these pastries elevate humble ingredients into something truly special.
Ingredients
– 2 cups all-purpose flour
– 1/2 teaspoon salt
– 3/4 cup cold unsalted butter
– 1/4 cup ice water
– 4 cups fresh amaranth leaves
– 1 tablespoon olive oil
– 1/2 cup finely chopped yellow onion
– 2 cloves garlic, minced
– 1/4 teaspoon ground black pepper
– 1/4 teaspoon smoked paprika
– 1 large egg
– 1 tablespoon water
Instructions
1. Combine 2 cups all-purpose flour and 1/2 teaspoon salt in a large mixing bowl.
2. Cut 3/4 cup cold unsalted butter into small cubes and add to the flour mixture.
3. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
4. Gradually add 1/4 cup ice water while stirring with a fork until the dough just comes together. Tip: Handle the dough as little as possible to ensure a flaky crust.
5. Form the dough into a disc, wrap tightly in plastic wrap, and refrigerate for 30 minutes.
6. While the dough chills, heat 1 tablespoon olive oil in a large skillet over medium heat.
7. Add 1/2 cup finely chopped yellow onion and cook for 4-5 minutes until translucent and softened.
8. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
9. Add 4 cups fresh amaranth leaves to the skillet and cook for 3-4 minutes until wilted and bright green.
10. Season the filling with 1/4 teaspoon ground black pepper and 1/4 teaspoon smoked paprika, then remove from heat and let cool completely.
11. Preheat your oven to 375°F and line a baking sheet with parchment paper.
12. Roll the chilled dough out on a floured surface to 1/8-inch thickness.
13. Cut the dough into 4-inch circles using a cookie cutter or glass.
14. Place 1 tablespoon of the cooled amaranth filling in the center of each dough circle.
15. Fold the dough over the filling to create half-moon shapes and press the edges firmly to seal. Tip: Use a fork to crimp the edges for both decoration and secure sealing.
16. Whisk together 1 large egg and 1 tablespoon water to create an egg wash.
17. Brush the egg wash lightly over the surface of each pastry.
18. Cut 2-3 small slits in the top of each pastry to allow steam to escape during baking.
19. Bake at 375°F for 20-25 minutes until the crust is golden brown and flaky. Tip: Rotate the baking sheet halfway through baking for even browning.
20. Transfer the pastries to a wire rack and let cool for 5 minutes before serving. Just out of the oven, these pastries offer a delightful contrast between the shatteringly crisp, golden crust and the tender, savory filling within. Their complex flavor profile—buttery pastry giving way to earthy greens with subtle smoky notes—makes them equally suited for elegant cocktail parties or casual al fresco dining. Consider serving them alongside a tangy yogurt dip or as part of a Mediterranean-inspired mezze platter for a truly memorable presentation.
Conclusion
Great recipes like these show how versatile and nutritious amaranth leaves can be! We hope this collection inspires you to get cooking. Try a few dishes, leave a comment with your favorite, and if you enjoyed this roundup, please share it on Pinterest to help other home cooks discover these amazing flavors.
