Are you looking for a way to incorporate more nutrients into your meals? Look no further than amaranth leaves! These superfood greens are packed with vitamins, minerals, and antioxidants that can help boost your health. In this article, we’ll explore the versatility of amaranth leaves by sharing 20 delicious and nutritious recipes that you can try at home.
From hearty stir-fries to creamy curries, amaranth leaves add a burst of flavor and nutrition to any dish. And with their mild taste, they pair well with a wide range of ingredients – from garlic and ginger to cheese and chocolate (yes, really!). So whether you’re a seasoned cook or just starting out in the kitchen, we hope these recipes inspire you to get creative with amaranth leaves.
In our next section, we’ll dive into the first 10 recipes that showcase the best of what amaranth leaves have to offer. From classic combinations to innovative twists, there’s something for everyone in this lineup…
Spicy Amaranth Leaves Stir-Fry with Garlic
This vibrant and flavorful stir-fry is a great way to enjoy the nutritional benefits of amaranth leaves, with a spicy kick from the added chili flakes. Perfect as a side dish or paired with your favorite protein.
Ingredients:
– 1 bunch amaranth leaves, cleaned and chopped
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 teaspoon grated fresh ginger
– 1/4 teaspoon chili flakes
– Salt to taste
– Optional: 1/4 cup diced bell peppers or other vegetables of your choice
Instructions:
1. Heat the oil in a wok or large skillet over medium-high heat.
2. Add the minced garlic and cook for 1 minute, until fragrant.
3. Add the chopped amaranth leaves, grated ginger, and chili flakes. Stir-fry for 2-3 minutes, until the greens start to wilt.
4. Season with salt to taste.
5. If using bell peppers or other vegetables, add them during the last minute of cooking.
6. Serve hot and enjoy!
Cooking Time: 8-10 minutes
Amaranth Leaves and Lentil Soup
This recipe combines the nutritional power of amaranth leaves with the comforting warmth of lentils, creating a delicious and wholesome soup perfect for any time of year.
Ingredients:
– 1 bunch amaranth leaves (about 4 cups)
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– 4 cups vegetable broth
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the amaranth leaves, lentils, cumin, smoked paprika (if using), and vegetable broth.
5. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 30-40 minutes
Creamy Amaranth Leaves Pasta
Experience the unique flavor of amaranth leaves paired with a rich and creamy sauce in this simple yet impressive pasta dish.
Ingredients:
– 8 oz. pasta of your choice
– 2 cups fresh or frozen amaranth leaves, chopped
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup vegetable broth
– 1/2 cup heavy cream
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 3-4 minutes.
3. Add minced garlic and cook for an additional minute.
4. Stir in chopped amaranth leaves and cook until wilted, about 5 minutes.
5. Pour in vegetable broth and bring to a simmer. Let reduce by half, then stir in heavy cream.
6. Combine cooked pasta with the creamy sauce and season with salt and pepper to taste.
7. Top with grated Parmesan cheese, if desired.
Cooking Time: 20-25 minutes
Amaranth Leaves and Potato Curry
This recipe combines the nutty flavor of amaranth leaves with the comfort of potatoes, resulting in a delicious and nutritious curry perfect for any meal.
Ingredients:
– 1 bunch amaranth leaves (about 4 cups), cleaned and chopped
– 2 large potatoes, peeled and diced
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/2 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 cups water or coconut milk (optional)
Instructions:
1. Heat oil in a large pan over medium heat. Add onions and cook until translucent.
2. Add garlic, cumin, turmeric, and chili powder. Cook for 1 minute.
3. Add potatoes and cook for 5 minutes, stirring occasionally.
4. Add amaranth leaves and water or coconut milk (if using). Stir well and bring to a simmer.
5. Reduce heat to low and let it cook for 20-25 minutes or until the potatoes are tender and the sauce has thickened.
6. Season with salt and serve hot.
Cooking Time: 30-40 minutes
Stuffed Amaranth Leaves Rolls with Cheese
A flavorful and healthy twist on traditional rolls, these bite-sized treats are perfect as an appetizer or snack. The combination of tender amaranth leaves, creamy cheese, and savory spices will delight your taste buds.
Ingredients:
– 1 bunch fresh amaranth leaves
– 1/2 cup crumbled feta cheese
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 1 clove garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 1 egg, beaten (for brushing)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Rinse amaranth leaves and remove stems. Blanch in boiling water for 30 seconds, then shock in an ice bath.
3. In a bowl, mix cheese, onion, garlic, oregano, salt, and pepper.
4. Place a spoonful of the cheese mixture onto the center of each leaf.
5. Fold the leaf to form a roll, brushing edges with beaten egg for sealing.
6. Place rolls on a baking sheet lined with parchment paper. Drizzle with olive oil.
7. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Amaranth Leaves and Chickpea Stew
This hearty stew is a perfect blend of earthy amaranth leaves, creamy chickpeas, and aromatic spices. It’s a great way to add some nutritious greens to your meal.
Ingredients:
– 1 bunch amaranth leaves (about 2 cups)
– 1 can chickpeas (14 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 4 cups vegetable broth
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the amaranth leaves, chickpeas, cumin, smoked paprika, salt, and pepper. Stir to combine.
5. Pour in the vegetable broth and bring the mixture to a simmer.
6. Reduce heat to low and let stew for 20-25 minutes or until the greens are tender.
Cooking Time: 25 minutes
Garlic Butter Sautéed Amaranth Leaves
A flavorful and nutritious side dish that brings out the best of amaranth leaves, with a hint of garlic and butter. This recipe is perfect for accompanying grilled meats or as a standalone vegetable dish.
Ingredients:
– 1 bunch amaranth leaves (about 4 cups)
– 2 cloves garlic, minced
– 2 tablespoons unsalted butter
– Salt and pepper to taste
Instructions:
1. Rinse the amaranth leaves and remove any stems or damaged leaves.
2. In a large skillet, melt 1 tablespoon of butter over medium heat.
3. Add the minced garlic and sauté for 1 minute until fragrant.
4. Add the amaranth leaves in batches, if necessary, to avoid overcrowding the pan.
5. Cook the leaves for 2-3 minutes or until they start to wilt, stirring occasionally.
6. Add the remaining tablespoon of butter and season with salt and pepper to taste.
7. Continue cooking for an additional 1-2 minutes or until the leaves are tender and slightly caramelized.
Cooking Time: 10-12 minutes
Amaranth Leaves and Coconut Milk Curry
This vibrant curry showcases the unique flavor of amaranth leaves, paired with the richness of coconut milk and a blend of aromatic spices. A perfect accompaniment to rice or naan.
Ingredients:
– 1 bunch amaranth leaves (about 4 cups)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 1 can coconut milk (14 oz)
– 2 tablespoons vegetable oil
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions and cook until translucent, about 3-4 minutes.
3. Add garlic, cumin, turmeric, and chili powder. Cook for 1 minute.
4. Add amaranth leaves and stir well to combine with the spice mixture.
5. Pour in coconut milk and season with salt.
6. Simmer for 15-20 minutes or until the leaves are tender.
Cooking Time: 25-30 minutes
Healthy Amaranth Leaves Smoothie
This refreshing smoothie is packed with nutrients from the superfood amaranth leaves, combined with creamy banana and a hint of citrus. Perfect for a quick breakfast or post-workout snack.
Ingredients:
– 1 cup fresh amaranth leaves
– 1 ripe banana
– 1/2 cup frozen pineapple
– 1 tablespoon honey
– 1/2 cup unsweetened almond milk
– Ice cubes (optional)
Instructions:
1. Add the amaranth leaves, banana, pineapple, and honey to a blender.
2. Blend on high speed until the mixture is smooth and creamy.
3. Add the almond milk and blend until well combined.
4. Taste and adjust sweetness or consistency as needed.
5. Pour into a glass and serve immediately.
Cooking Time: 2 minutes
Tips:
– Use fresh amaranth leaves for the best flavor and nutrition.
– Substitute with spinach or kale if you can’t find amaranth leaves.
– Add a scoop of your favorite protein powder for an extra boost.
Amaranth Leaves and Mushroom Stir-Fry
This recipe showcases the unique flavor of amaranth leaves paired with earthy mushrooms, all wrapped up in a savory stir-fry. Perfect for a quick weeknight dinner or as a side dish to impress your guests.
Ingredients:
– 1 bunch amaranth leaves (about 2 cups), cleaned and chopped
– 1 cup mixed mushrooms (such as shiitake, cremini, and oyster), sliced
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon olive oil
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the mushrooms and cook until they release their moisture and start to brown, about 3-4 minutes.
3. Add the garlic and cook for an additional minute, stirring constantly.
4. Add the chopped amaranth leaves and stir-fry until wilted, about 2-3 minutes.
5. Stir in soy sauce and season with salt and pepper to taste.
6. Garnish with green onions if desired.
7. Serve hot over rice or noodles.
Cooking Time: 10-12 minutes
Amaranth Leaves and Quinoa Salad
This refreshing salad combines the nutty flavor of quinoa with the slightly bitter taste of amaranth leaves, perfect for a healthy and filling snack or side dish. With its vibrant green color and satisfying crunch, this recipe is sure to become a new favorite!
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 4 cups amaranth leaves, stems removed and chopped
– 1/2 red bell pepper, seeded and chopped
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lemon juice
– Salt to taste
Instructions:
1. Cook quinoa according to package instructions using 2 cups of water or broth.
2. In a large bowl, combine cooked quinoa, amaranth leaves, red bell pepper, and cilantro.
3. Squeeze lemon juice over the salad and season with salt to taste.
4. Serve immediately or refrigerate for up to 24 hours.
Cooking Time: 20 minutes
Fried Amaranth Leaves with Sesame Seeds
Amaranth leaves are a delicious and nutritious addition to any meal, and when fried with sesame seeds, they become an irresistible snack. This recipe brings out the best in these flavorful greens.
Ingredients:
– 1 bunch of amaranth leaves (about 4 cups)
– 1/2 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1 tablespoon sesame oil
– 2 tablespoons water
– 2 tablespoons sesame seeds
Instructions:
1. Rinse the amaranth leaves and pat them dry with paper towels.
2. In a bowl, mix together flour, salt, and baking powder.
3. Dip each leaf into the flour mixture, shaking off excess.
4. Heat sesame oil in a deep frying pan over medium-high heat.
5. Fry the floured leaves in batches until golden brown (about 2-3 minutes per batch).
6. Remove the fried leaves with a slotted spoon and place them on paper towels to drain excess oil.
7. Sprinkle sesame seeds over the fried leaves while they are still warm.
Cooking Time: About 10-12 minutes total, including frying time.
Amaranth Leaves and Tofu Scramble
This recipe combines the nutty flavor of amaranth leaves with the creaminess of tofu, making for a satisfying breakfast or brunch option.
Ingredients:
– 1 cup fresh amaranth leaves, chopped
– 1/2 cup firm tofu, crumbled
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional: paprika, chili flakes, or other spices of your choice
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the onion and garlic; cook until softened, about 3-4 minutes.
3. Add the chopped amaranth leaves and cook until wilted, about 5 minutes.
4. In a separate bowl, mix together the crumbled tofu and ground cumin.
5. Add the tofu mixture to the skillet and stir to combine with the onion and amaranth mixture.
6. Season with salt and pepper to taste. Serve hot.
Cooking Time: Approximately 15-20 minutes.
Amaranth Leaves and Corn Fritters
Discover the unique flavor of amaranth leaves combined with sweet corn in these crispy fritters, perfect for a healthy snack or appetizer.
Ingredients:
– 1 cup amaranth leaves, chopped
– 1 cup corn kernels
– 1/2 cup all-purpose flour
– 1/4 teaspoon paprika
– 1/4 teaspoon garlic powder
– Salt, to taste
– 1 egg, lightly beaten
– Vegetable oil, for frying
Instructions:
1. In a bowl, combine chopped amaranth leaves, corn kernels, flour, paprika, and garlic powder.
2. In a separate bowl, whisk together the egg and a pinch of salt.
3. Add the wet ingredients to the dry ingredients and mix until just combined (do not overmix).
4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
5. Using a spoon, drop small amounts of the mixture into the oil, flattening slightly with a spatula.
6. Cook for 3-4 minutes on each side or until golden brown and crispy.
7. Remove from oil and place on paper towels to drain excess oil.
Cooking Time: Approximately 15-20 minutes
Amaranth Leaves and Tomato Chutney
This vibrant chutney is a perfect blend of the slightly bitter amaranth leaves and sweet tomatoes, making it a delightful accompaniment to Indian dishes or as a dip.
Ingredients:
– 1 cup amaranth leaves (fresh or frozen)
– 2 cups ripe tomatoes, diced
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– Salt, to taste
– Optional: 1-2 green chilies, chopped for added heat
Instructions:
1. Heat the oil in a pan over medium heat.
2. Add the chopped onion and sauté until translucent (3 minutes).
3. Add the minced garlic and cook for an additional minute.
4. Add the diced tomatoes and cook until they release their juices and start to break down (5-7 minutes).
5. Add the amaranth leaves, salt, and chopped green chilies (if using). Stir well to combine.
6. Reduce heat to low and simmer for 10-15 minutes or until the flavors have melded together and the chutney has thickened slightly.
Cooking Time: 20-25 minutes
Amaranth Leaves and Sweet Potato Mash
A delicious and healthy twist on traditional mashed sweet potatoes, this recipe combines the earthy flavor of amaranth leaves with the natural sweetness of sweet potatoes.
Ingredients:
– 1 bunch of fresh amaranth leaves
– 2 large sweet potatoes, peeled and cubed
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: garlic powder, paprika, or other spices to your liking
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss the sweet potato cubes with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 45-50 minutes, or until tender.
3. While the sweet potatoes are roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the amaranth leaves and cook until wilted, about 5 minutes.
4. Mash the roasted sweet potatoes with a fork until smooth. Stir in the cooked amaranth leaves and season to taste.
5. Serve hot and enjoy!
Cooking Time: Approximately 1 hour
Amaranth Leaves and Egg Omelette
A twist on a classic omelette, this recipe combines the earthy flavor of amaranth leaves with the richness of eggs. Perfect for a quick and nutritious breakfast or snack.
Ingredients:
– 2 large eggs
– 1/4 cup chopped fresh amaranth leaves (or 1 tablespoon dried)
– Salt and pepper to taste
– 1 tablespoon butter or oil
Instructions:
1. In a small bowl, whisk together the eggs and a pinch of salt.
2. Heat the butter or oil in a medium non-stick skillet over medium heat.
3. Pour in the egg mixture and cook until the edges start to set, about 30 seconds.
4. Add the chopped amaranth leaves (or dried amaranth) on one half of the omelette.
5. Use a spatula to gently fold the other half of the omelette over the greens.
6. Cook for an additional 30-45 seconds, until the eggs are almost set and the amaranth is heated through.
7. Slide the omelette onto a plate and serve hot.
Cooking Time: 2-3 minutes
Amaranth Leaves and Spinach Dal
This recipe combines the nutritional benefits of amaranth leaves and spinach with the comfort of a warm, flavorful dal. Perfect for a chilly evening or as a nutritious addition to your meal routine.
Ingredients:
– 1 cup split red lentils (masoor dal)
– 2 cups water
– 2 tablespoons ghee or oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 2 cups amaranth leaves and spinach mixture (see note)
– Salt, to taste
– Optional: 1 teaspoon cumin seeds or powder
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes. Drain and set aside.
2. Heat ghee or oil in a large saucepan over medium heat. Add the onion and garlic; cook until softened, about 3-4 minutes.
3. Add the amaranth leaves and spinach mixture; cook until wilted, about 5 minutes.
4. Add the lentils, water, salt, and optional cumin seeds or powder (if using). Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until the lentils are tender.
Cooking Time: Approximately 30-40 minutes
Amaranth Leaves and Fish Stew
This hearty stew combines the mild flavor of fish with the earthy taste of amaranth leaves, creating a nutritious and flavorful meal. This recipe is perfect for a cozy dinner on a chilly evening.
Ingredients:
– 1 pound white fish fillets (such as cod or tilapia), cut into bite-sized pieces
– 2 cups amaranth leaves, chopped
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can of diced tomatoes (14.5 oz)
– 2 teaspoons olive oil
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onions, garlic, and red bell pepper. Cook until the vegetables are tender, about 5 minutes.
3. Add the fish pieces and cook for an additional 2-3 minutes, or until they start to flake apart.
4. Add the chopped amaranth leaves, diced tomatoes, salt, and pepper. Stir well to combine.
5. Bring the stew to a simmer and let it cook for 10-12 minutes, or until the fish is cooked through and the flavors have melded together.
6. Serve hot, garnished with fresh parsley or cilantro if desired.
Cooking Time: 20-22 minutes
Amaranth Leaves and Pumpkin Soup
This hearty soup combines the earthy flavor of amaranth leaves with the comforting sweetness of pumpkin, perfect for a cozy evening meal. With its vibrant green color and velvety texture, this recipe is sure to delight.
Ingredients:
– 1 bunch amaranth leaves (about 4 cups)
– 1 small pumpkin (about 2 lbs), peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the pumpkin cubes, vegetable broth, and cumin. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the pumpkin is tender.
5. Stir in the amaranth leaves and season with salt and pepper to taste.
6. Simmer for an additional 5 minutes, or until the leaves have wilted.
7. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 35-40 minutes
Summary
Discover the nutritional benefits of amaranth leaves with these 20 delicious and healthy recipes. From spicy stir-fries to creamy pasta dishes, there’s something for everyone. Try sautéed amaranth leaves with garlic butter or add them to a hearty lentil soup. Enjoy stuffed rolls with cheese or a flavorful curry with coconut milk. Or, go green with a quinoa salad or a healthy smoothie. These recipes showcase the versatility of amaranth leaves and offer a wealth of nutritious meal ideas for a healthier you.
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