Ready to discover a powerhouse green that’s both nutritious and delicious? Amaranth leaves, often called ‘callaloo’ or ‘Chinese spinach,’ are packed with vitamins and minerals, making them perfect for quick, healthy meals. Whether you’re whipping up a vibrant stir-fry or a comforting soup, these versatile leaves will elevate your cooking. Dive into our roundup of 20 tasty recipes and get inspired to add this superfood to your table!
Spicy Amaranth Leaves Stir-Fry with Garlic
Ever crave a vibrant, nutrient-packed side dish that comes together in minutes? Spicy amaranth leaves, also known as callaloo, offer a peppery bite similar to spinach but with more texture, and when quickly stir-fried with garlic, they transform into a simple yet deeply flavorful accompaniment. This method ensures the greens stay bright and tender-crisp, making it a perfect weeknight staple.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
For the stir-fry:
– 1 pound fresh amaranth leaves, tough stems removed
– 4 cloves garlic, minced
– 2 tablespoons vegetable oil
For seasoning:
– 1/2 teaspoon red pepper flakes
– 1/4 teaspoon salt
Instructions
1. Wash the amaranth leaves thoroughly in a large bowl of cold water to remove any grit, then drain well in a colander and pat dry with paper towels—damp leaves will steam instead of stir-fry properly.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1 minute.
3. Add the minced garlic to the hot oil and cook, stirring constantly, for 30 seconds until fragrant but not browned to avoid bitterness.
4. Immediately add the drained amaranth leaves to the skillet, tossing quickly with tongs to coat them in the garlic oil.
5. Sprinkle the red pepper flakes and salt evenly over the leaves as they cook.
6. Stir-fry the mixture for 2–3 minutes, tossing frequently, until the leaves are wilted and bright green but still slightly crisp at the stems.
7. Remove the skillet from the heat and transfer the stir-fry to a serving dish immediately to prevent overcooking.
Just cooked, this dish boasts a tender-crisp texture with a peppery kick from the amaranth, balanced by the savory depth of toasted garlic. For a creative twist, serve it over steamed rice with a squeeze of lime or as a bed for grilled shrimp to soak up the flavorful juices.
Amaranth Leaves and Lentil Soup
Venturing into hearty, nutritious soups doesn’t have to be complicated—this Amaranth Leaves and Lentil Soup is a perfect example. Let’s walk through each step together to build layers of flavor and texture, ensuring a comforting result every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
For the Base:
– 1 tbsp olive oil
– 1 medium yellow onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp turmeric powder
For the Soup:
– 1 cup brown lentils, rinsed
– 4 cups vegetable broth
– 1 bunch amaranth leaves (about 4 cups), stems removed and leaves chopped
– 1 tbsp lemon juice
– Salt, to taste
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add 1 finely chopped yellow onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant, being careful not to burn them.
4. Add 1 tsp ground cumin and 1/2 tsp turmeric powder, toasting the spices for 30 seconds to release their aroma.
5. Pour in 1 cup rinsed brown lentils and 4 cups vegetable broth, stirring to combine.
6. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 30 minutes until the lentils are tender but not mushy.
7. Stir in 4 cups chopped amaranth leaves, cooking for 5 minutes until wilted and vibrant green.
8. Remove the pot from heat and stir in 1 tbsp lemon juice and salt to taste.
9. Ladle the soup into bowls and serve immediately.
This soup offers a velvety texture from the lentils, balanced by the earthy, slightly peppery bite of the amaranth leaves. Try topping it with a dollop of yogurt or a sprinkle of toasted seeds for added crunch, making it a versatile dish that’s both nourishing and satisfying.
Creamy Amaranth Leaves Pasta
Just when you think pasta can’t get any more comforting, this creamy amaranth leaves version proves otherwise. Join me as we walk through each simple step to create a vibrant, nutritious dish that’s perfect for a cozy weeknight dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the pasta and greens:
– 12 ounces dried fettuccine
– 4 cups fresh amaranth leaves, stems removed and roughly chopped
– 2 tablespoons olive oil
For the creamy sauce:
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 3 cloves garlic, minced
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions
1. Fill a large pot with 4 quarts of water, add 1 tablespoon of salt, and bring to a rolling boil over high heat.
2. Add the 12 ounces of fettuccine to the boiling water and cook for 10–12 minutes, stirring occasionally, until al dente (tender but still firm to the bite).
3. While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
4. Add the 3 minced garlic cloves to the skillet and sauté for 1 minute, stirring constantly, until fragrant but not browned.
5. Stir in the 4 cups of chopped amaranth leaves and cook for 3–4 minutes, tossing frequently, until wilted and bright green.
6. Pour 1 cup of heavy cream into the skillet with the greens, then add 1/2 teaspoon salt and 1/4 teaspoon black pepper.
7. Bring the cream mixture to a gentle simmer over medium-low heat, stirring occasionally, and cook for 5 minutes to thicken slightly.
8. Drain the cooked pasta, reserving 1/2 cup of the pasta water, and add the pasta directly to the skillet with the sauce.
9. Sprinkle 1/2 cup of grated Parmesan cheese over the pasta and toss everything together for 2–3 minutes, adding splashes of the reserved pasta water if needed to create a silky sauce that coats the noodles evenly.
10. Remove the skillet from the heat and let the pasta rest for 2 minutes before serving to allow the flavors to meld.
Perfectly balanced, this pasta boasts a velvety cream sauce that clings to each strand, punctuated by the earthy, slightly peppery bite of amaranth leaves. Try topping it with extra Parmesan and a drizzle of olive oil for added richness, or pair it with grilled chicken for a heartier meal.
Amaranth Leaves and Potato Curry
Wondering how to turn humble greens and potatoes into a comforting, nutrient-packed meal? This Amaranth Leaves and Potato Curry is a simple, one-pot wonder that brings earthy flavors together in a creamy, spiced sauce—perfect for a cozy weeknight dinner. Let’s walk through each step methodically, so even a beginner can nail it on the first try.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
For the Base:
– 2 tablespoons vegetable oil
– 1 medium yellow onion, finely chopped (about 1 cup)
– 3 cloves garlic, minced
– 1-inch piece fresh ginger, grated
For the Spices:
– 1 teaspoon cumin seeds
– 1 teaspoon turmeric powder
– 1 teaspoon coriander powder
– 1/2 teaspoon red chili powder
– 1/2 teaspoon salt
For the Main Components:
– 2 medium potatoes, peeled and diced into 1/2-inch cubes (about 2 cups)
– 4 cups fresh amaranth leaves, washed and roughly chopped
– 1 cup water
For Finishing:
– 1/2 cup coconut milk
– 2 tablespoons fresh cilantro, chopped
Instructions
1. Heat 2 tablespoons vegetable oil in a large pot over medium heat until it shimmers, about 2 minutes.
2. Add 1 teaspoon cumin seeds and cook until they sizzle and turn fragrant, 30 seconds.
3. Stir in 1 cup chopped onion and sauté until translucent and soft, 5-7 minutes.
4. Mix in 3 cloves minced garlic and 1-inch grated ginger, cooking for 1 minute until aromatic.
5. Add 1 teaspoon turmeric powder, 1 teaspoon coriander powder, 1/2 teaspoon red chili powder, and 1/2 teaspoon salt, stirring for 30 seconds to toast the spices.
6. Tip: Toasting spices briefly unlocks their full flavor without burning them.
7. Incorporate 2 cups diced potatoes, coating them evenly with the spice mixture.
8. Pour in 1 cup water, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until potatoes are fork-tender.
9. Tip: Simmering covered helps potatoes cook evenly without drying out.
10. Fold in 4 cups chopped amaranth leaves, stirring until wilted and integrated, about 3 minutes.
11. Pour in 1/2 cup coconut milk, stirring gently to combine, and simmer uncovered for 5 minutes until the sauce thickens slightly.
12. Tip: Adding coconut milk at the end preserves its creamy texture and prevents curdling.
13. Remove from heat and garnish with 2 tablespoons chopped cilantro.
Now, this curry offers a velvety texture from the coconut milk, with the potatoes providing a soft bite and the amaranth leaves adding a slight chew. Serve it over steamed rice or with warm naan to soak up every drop of the fragrant, mildly spiced sauce—it’s a dish that feels both nourishing and indulgent.
Stuffed Amaranth Leaves Rolls with Cheese
Let’s explore a vibrant, nutrient-packed dish that transforms humble amaranth leaves into elegant, cheesy rolls perfect for a light lunch or appetizer. These stuffed rolls are surprisingly simple to make, requiring just a few fresh ingredients and a bit of folding technique. You’ll love how the creamy cheese filling complements the slightly earthy, tender leaves.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the rolls:
– 16 large amaranth leaves, stems trimmed
– 1 cup ricotta cheese
– 1/2 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 large egg, beaten
– 1/4 teaspoon salt
– 1/8 teaspoon black pepper
For cooking:
– 2 tablespoons olive oil
– 1/2 cup vegetable broth
Instructions
1. Rinse 16 large amaranth leaves under cold water and pat them completely dry with paper towels.
2. In a medium bowl, combine 1 cup ricotta cheese, 1/2 cup shredded mozzarella cheese, 1/4 cup grated Parmesan cheese, 1 beaten large egg, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until uniform.
3. Lay one amaranth leaf flat on a clean surface and place 1 tablespoon of the cheese mixture in the center.
4. Fold the sides of the leaf inward over the filling, then roll it tightly from the stem end to the tip to form a compact cylinder. Repeat with all leaves and filling.
5. Heat 2 tablespoons olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
6. Place the rolls seam-side down in the skillet, cooking for 3–4 minutes until the bottoms are golden brown.
7. Carefully flip each roll with tongs and cook for another 3–4 minutes until the other side is golden brown.
8. Pour 1/2 cup vegetable broth into the skillet, reduce the heat to low, cover, and simmer for 5 minutes to steam the leaves until tender.
9. Uncover the skillet and cook for 1 more minute to allow any excess liquid to evaporate.
10. Transfer the rolls to a serving plate using a slotted spoon.
Warm from the skillet, these rolls offer a delightful contrast: the amaranth leaves become silky and pliable, while the cheese filling stays creamy with a subtle tang from the Parmesan. For a colorful presentation, serve them alongside a simple tomato salad or drizzle with a lemon-herb vinaigrette to brighten the earthy notes.
Amaranth Leaves and Chickpea Stew
Holiday feasts often leave us craving something nourishing and simple. This Amaranth Leaves and Chickpea Stew is a vibrant, one-pot meal that’s both comforting and packed with nutrients, perfect for a cozy winter evening.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
For the Base:
– 2 tbsp olive oil
– 1 medium yellow onion, finely chopped
– 3 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
For the Stew:
– 2 cups low-sodium vegetable broth
– 1 (15-oz) can chickpeas, drained and rinsed
– 1 lb fresh amaranth leaves, stems removed and leaves roughly chopped
– 1 (14.5-oz) can diced tomatoes
– 1/2 tsp salt
For Finishing:
– 1 tbsp lemon juice
Instructions
1. Heat 2 tbsp olive oil in a large pot over medium heat for 1 minute until shimmering.
2. Add 1 finely chopped yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 3 minced garlic cloves, 1 tsp ground cumin, and 1/2 tsp smoked paprika, cooking for 1 minute until fragrant. Tip: Toasting the spices briefly enhances their flavor without burning.
4. Pour in 2 cups vegetable broth and 1 can diced tomatoes, bringing the mixture to a simmer over medium-high heat.
5. Add 1 can drained chickpeas and 1/2 tsp salt, reducing the heat to medium-low and simmering uncovered for 10 minutes to allow flavors to meld.
6. Stir in 1 lb chopped amaranth leaves, cooking for 5 minutes until wilted and tender. Tip: Amaranth leaves cook quickly, so avoid overcooking to retain their vibrant color and nutrients.
7. Remove the pot from heat and stir in 1 tbsp lemon juice. Tip: Adding lemon juice at the end brightens the stew and balances the earthy flavors.
8. Let the stew rest for 5 minutes before serving to allow the flavors to settle.
Buttery chickpeas and tender amaranth leaves create a hearty, silky texture in this stew, with smoky paprika and cumin adding depth. Serve it over a bed of quinoa or with crusty bread for a complete meal, and consider topping it with a dollop of yogurt for a creamy contrast.
Garlic Butter Sautéed Amaranth Leaves
Cooking with amaranth leaves might be new to you, but this simple garlic butter sauté transforms them into a vibrant side dish that’s ready in minutes. Let’s walk through each step together to ensure perfect results, even if you’ve never handled these greens before.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
For the greens:
– 1 pound fresh amaranth leaves, stems trimmed
– 1 tablespoon olive oil
For the garlic butter sauce:
– 4 tablespoons unsalted butter
– 6 cloves garlic, minced
– 1/4 teaspoon red pepper flakes
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 1 tablespoon fresh lemon juice
Instructions
1. Rinse the amaranth leaves thoroughly under cold running water to remove any grit, then pat them completely dry with paper towels or a clean kitchen towel.
2. Heat a large skillet or wok over medium-high heat for 1 minute, then add 1 tablespoon of olive oil and swirl to coat the pan evenly.
3. Add the dried amaranth leaves to the hot skillet and sauté for 3–4 minutes, stirring frequently with tongs, until the leaves are wilted and bright green.
4. Transfer the wilted greens to a colander to drain any excess liquid, then set them aside on a plate.
5. Reduce the heat to medium and add 4 tablespoons of unsalted butter to the same skillet, letting it melt completely and foam slightly for about 30 seconds.
6. Add 6 cloves of minced garlic to the melted butter and cook for 1–2 minutes, stirring constantly, until fragrant and lightly golden but not browned.
7. Stir in 1/4 teaspoon of red pepper flakes, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper, cooking for another 30 seconds to bloom the spices.
8. Return the drained amaranth leaves to the skillet with the garlic butter sauce, tossing everything together until the leaves are evenly coated and heated through for 1–2 minutes.
9. Remove the skillet from the heat and immediately drizzle 1 tablespoon of fresh lemon juice over the greens, giving one final gentle toss to combine.
10. Transfer the sautéed amaranth leaves to a serving dish and serve immediately while hot.
The finished dish has tender leaves with a slight bite, soaked in a rich, garlicky butter sauce that carries a subtle heat from the pepper flakes. Try serving it alongside grilled chicken or fish, or fold it into warm pasta for a quick, flavorful meal—the bright lemon juice cuts through the richness beautifully, making each bite refreshing.
Amaranth Leaves and Coconut Milk Curry
Let’s explore a vibrant, nutritious curry that transforms humble amaranth leaves into a creamy, satisfying dish perfect for cozy evenings. This Amaranth Leaves and Coconut Milk Curry combines earthy greens with rich coconut for a balanced meal that’s surprisingly simple to prepare.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the base:
– 1 tablespoon vegetable oil
– 1 medium yellow onion, finely chopped
– 3 garlic cloves, minced
– 1-inch piece fresh ginger, grated
For the curry:
– 1 teaspoon ground turmeric
– 1 teaspoon ground cumin
– 1/2 teaspoon red chili powder
– 1 pound fresh amaranth leaves, washed and roughly chopped
– 1 (13.5-ounce) can full-fat coconut milk
– 1 cup water
– 1 teaspoon salt
Instructions
1. Heat 1 tablespoon vegetable oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add 1 finely chopped yellow onion and cook, stirring frequently, until translucent and soft, 5–7 minutes.
3. Stir in 3 minced garlic cloves and 1-inch grated ginger, cooking for 1 minute until fragrant.
4. Add 1 teaspoon ground turmeric, 1 teaspoon ground cumin, and 1/2 teaspoon red chili powder, toasting the spices for 30 seconds to release their oils.
5. Tip: Toasting spices briefly prevents bitterness and deepens flavor.
6. Add 1 pound chopped amaranth leaves in batches, stirring until wilted, about 3 minutes total.
7. Pour in 1 can coconut milk and 1 cup water, stirring to combine.
8. Bring the mixture to a gentle boil, then reduce heat to low.
9. Simmer uncovered for 15 minutes, stirring occasionally, until the leaves are tender and the curry thickens slightly.
10. Tip: Simmering slowly helps the flavors meld without curdling the coconut milk.
11. Stir in 1 teaspoon salt, then taste and adjust seasoning if needed.
12. Remove from heat and let rest for 5 minutes before serving.
13. Tip: Resting allows the curry to thicken further and the flavors to settle.
Gently spoon this curry over steamed rice or with warm flatbread for a comforting meal. The amaranth leaves soften into a silky texture, while the coconut milk lends a creamy richness that balances the earthy spices. For a creative twist, top with toasted coconut flakes or a squeeze of lime to brighten the dish.
Healthy Amaranth Leaves Smoothie
A nutritious and vibrant smoothie awaits with this simple amaranth leaves recipe, perfect for a quick breakfast or refreshing snack. Also known as callaloo, these leafy greens pack vitamins and minerals while blending smoothly with sweet fruits and creamy yogurt. Let’s walk through each step together to create this healthy drink.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 0 minutes
Ingredients
For the smoothie base:
– 2 cups fresh amaranth leaves, stems removed
– 1 cup plain Greek yogurt
– 1 cup unsweetened almond milk
For sweetness and flavor:
– 1 ripe banana, peeled and sliced
– 1/2 cup frozen mango chunks
– 1 tablespoon honey
– 1/2 teaspoon ground cinnamon
Instructions
1. Wash the amaranth leaves thoroughly under cold running water to remove any dirt, then pat them dry with a clean kitchen towel.
2. Remove and discard the tough stems from the amaranth leaves, using only the tender leaves for a smoother texture.
3. Peel the banana and slice it into 1-inch pieces to help it blend evenly.
4. Add the amaranth leaves, banana slices, frozen mango chunks, Greek yogurt, almond milk, honey, and ground cinnamon to a high-speed blender.
5. Secure the blender lid tightly and blend on high speed for 45-60 seconds, or until the mixture is completely smooth with no visible leaf pieces.
6. Check the consistency by pausing the blender and scraping down the sides with a spatula if needed, then blend for an additional 15 seconds to ensure uniformity.
7. Pour the smoothie immediately into two 12-ounce glasses, dividing it evenly between them.
8. Serve right away for the best flavor and texture, optionally garnishing with a sprinkle of cinnamon or a few amaranth leaves on top.
Resulting in a creamy, slightly thick smoothie with a vibrant green hue and a balanced sweet-tart flavor from the fruits and yogurt. Refreshing and nutrient-dense, it’s ideal for sipping chilled or pouring over ice for a summer treat.
Amaranth Leaves and Mushroom Stir-Fry
Finally, let’s explore a vibrant, nutrient-packed stir-fry that brings together earthy mushrooms and tender amaranth leaves. This quick dish is perfect for busy weeknights when you want something healthy and flavorful on the table fast. Follow these simple steps for a satisfying meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the aromatics and mushrooms:
– 2 tbsp vegetable oil
– 4 cloves garlic, minced
– 1-inch piece ginger, minced
– 1 lb cremini mushrooms, sliced ¼-inch thick
For the sauce:
– 3 tbsp low-sodium soy sauce
– 1 tbsp rice vinegar
– 1 tsp toasted sesame oil
– ½ tsp granulated sugar
For finishing:
– 8 oz fresh amaranth leaves, tough stems removed
– 2 green onions, thinly sliced
Instructions
1. Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
2. Add 4 cloves minced garlic and 1-inch minced ginger; stir-fry for 30 seconds until fragrant but not browned.
3. Add 1 lb sliced cremini mushrooms in a single layer; cook undisturbed for 2 minutes to develop a golden sear.
4. Stir the mushrooms and continue cooking for 3-4 minutes until they release their liquid and become tender.
5. While mushrooms cook, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, and ½ tsp sugar in a small bowl.
6. Pour the sauce over the mushrooms, stirring to coat evenly, and cook for 1 minute until slightly reduced.
7. Add 8 oz amaranth leaves to the skillet, tossing gently until just wilted, about 1-2 minutes.
8. Remove from heat and stir in 2 sliced green onions.
You’ll love how the tender amaranth leaves soak up the savory sauce while the mushrooms add a meaty texture. For a creative twist, serve it over quinoa or stuff it into warm tortillas with a sprinkle of sesame seeds.
Amaranth Leaves and Quinoa Salad
Amaranth leaves and quinoa come together in this vibrant, nutrient-packed salad that’s perfect for a light lunch or a colorful side dish. As we walk through each step, you’ll see how simple ingredients transform into a satisfying meal that balances earthy, fresh, and tangy flavors.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the quinoa:
– 1 cup quinoa
– 2 cups water
– 1/2 tsp salt
For the salad base:
– 4 cups amaranth leaves, washed and dried
– 1/2 red onion, thinly sliced
– 1 cup cherry tomatoes, halved
For the dressing:
– 1/4 cup olive oil
– 2 tbsp lemon juice
– 1 tsp honey
– 1/2 tsp black pepper
Instructions
1. Rinse 1 cup quinoa under cold water in a fine-mesh strainer for 1 minute to remove bitterness.
2. Combine rinsed quinoa, 2 cups water, and 1/2 tsp salt in a medium saucepan over high heat.
3. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
4. Remove quinoa from heat, fluff with a fork, and let cool completely for 10 minutes.
5. While quinoa cools, wash 4 cups amaranth leaves thoroughly and pat dry with paper towels to prevent a soggy salad.
6. Thinly slice 1/2 red onion and halve 1 cup cherry tomatoes.
7. In a small bowl, whisk together 1/4 cup olive oil, 2 tbsp lemon juice, 1 tsp honey, and 1/2 tsp black pepper until emulsified.
8. In a large bowl, combine cooled quinoa, amaranth leaves, red onion, and cherry tomatoes.
9. Pour dressing over salad and toss gently to coat all ingredients evenly.
10. Serve immediately or refrigerate for up to 2 hours to let flavors meld.
Bright and textured, this salad offers a delightful crunch from the amaranth leaves and a fluffy bite from the quinoa, with the dressing adding a zesty sweetness. Try topping it with grilled chicken or avocado for a heartier meal, or pack it for a picnic where its colors will shine.
Fried Amaranth Leaves with Sesame Seeds
Today, as we approach the holiday season, I’m excited to share a simple, vibrant side dish that brings a pop of green to your table. This fried amaranth leaves recipe is quick, nutritious, and perfect for beginners looking to add more greens to their meals.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
– For the greens: 1 bunch fresh amaranth leaves (about 4 cups, packed), washed and dried
– For frying: 2 tbsp vegetable oil
– For seasoning: 1 tbsp toasted sesame seeds, 1/2 tsp salt
Instructions
1. Wash the amaranth leaves thoroughly under cold running water to remove any dirt, then pat them completely dry with a clean kitchen towel to prevent splattering during frying.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat until it shimmers, which should take about 1-2 minutes.
3. Add the dried amaranth leaves to the hot oil, spreading them out in a single layer to ensure even cooking.
4. Fry the leaves for 2-3 minutes, stirring occasionally with tongs, until they turn bright green and slightly crispy at the edges.
5. Remove the skillet from the heat and immediately sprinkle the salt and toasted sesame seeds over the fried leaves, tossing gently to coat evenly.
6. Transfer the fried amaranth leaves to a serving plate lined with a paper towel to absorb any excess oil.
Simply serve this dish warm as a side to grilled meats or rice. The leaves offer a delightful crunch with a mild, earthy flavor enhanced by the nutty sesame seeds, making it a refreshing contrast to richer holiday fare.
Amaranth Leaves and Tofu Scramble
Amaranth leaves and tofu come together in this vibrant, protein-packed scramble that transforms simple ingredients into a satisfying meal. As a cooking teacher, I’ll guide you through each step methodically to ensure success even if you’re new to plant-based cooking. This dish celebrates earthy greens and savory tofu with minimal effort for maximum flavor.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the tofu scramble:
– 14 oz firm tofu, pressed and crumbled
– 2 tbsp olive oil
– 1/2 tsp turmeric powder
– 1/4 tsp black salt (kala namak)
– 1/4 tsp black pepper
For the amaranth leaves:
– 4 cups fresh amaranth leaves, washed and chopped
– 1 small onion, finely diced
– 2 cloves garlic, minced
– 1 tbsp soy sauce
Instructions
1. Press the firm tofu between paper towels for 10 minutes to remove excess moisture, then crumble it into small pieces with your hands.
2. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat (350°F).
3. Add the crumbled tofu to the skillet and cook for 5 minutes, stirring occasionally, until it begins to turn lightly golden.
4. Sprinkle the turmeric powder, black salt, and black pepper evenly over the tofu, stirring to coat completely, and cook for 2 more minutes.
5. Transfer the seasoned tofu to a clean plate and set aside.
6. In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat.
7. Add the finely diced onion and cook for 3 minutes, stirring frequently, until translucent.
8. Add the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
9. Tip: Use a wooden spoon to stir the garlic gently for even cooking.
10. Add the chopped amaranth leaves to the skillet and cook for 4 minutes, stirring occasionally, until wilted and bright green.
11. Tip: If the leaves seem dry, add 1 tablespoon of water to help them steam slightly.
12. Return the seasoned tofu to the skillet with the amaranth leaves.
13. Drizzle the soy sauce over the mixture and stir everything together for 2 minutes until well combined and heated through.
14. Tip: Taste and adjust seasoning with a pinch more black salt if desired, but avoid over-salting as the soy sauce adds saltiness.
15. Remove the skillet from the heat immediately to prevent overcooking.
Perfectly textured with crumbly tofu and tender amaranth leaves, this scramble offers a savory, slightly earthy flavor enhanced by the umami of soy sauce. Serve it warm in a bowl topped with avocado slices or alongside toasted whole-grain bread for a hearty breakfast or light lunch.
Amaranth Leaves and Corn Fritters
Every home cook needs a reliable, veggie-packed appetizer in their repertoire, and these Amaranth Leaves and Corn Fritters fit the bill perfectly. They combine fresh, earthy greens with sweet corn in a crispy, golden batter that’s surprisingly simple to master. Let’s walk through the process step-by-step to ensure your fritters turn out light, flavorful, and perfectly cooked every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the Batter:
– 1 cup all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 large egg
– 3/4 cup cold water
For the Fritter Mix:
– 2 cups packed amaranth leaves, stems removed and finely chopped
– 1 cup fresh or frozen corn kernels, thawed if frozen
– 1/4 cup finely chopped red onion
– 2 tablespoons vegetable oil, plus more for frying
Instructions
1. In a large mixing bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until fully combined.
2. Crack 1 large egg into the dry ingredients, then pour in 3/4 cup cold water.
3. Whisk the mixture vigorously for about 1 minute until a smooth, lump-free batter forms; let it rest for 5 minutes to allow the flour to hydrate, which helps prevent a dense texture.
4. Add 2 cups chopped amaranth leaves, 1 cup corn kernels, and 1/4 cup chopped red onion to the batter.
5. Use a spatula to fold the vegetables into the batter until evenly distributed, being careful not to overmix to keep the fritters tender.
6. Heat 2 tablespoons vegetable oil in a large skillet over medium heat until it shimmers, about 350°F on a kitchen thermometer.
7. Drop heaping tablespoons of the batter into the hot oil, spacing them about 2 inches apart to allow for even cooking.
8. Fry the fritters for 3 to 4 minutes per side, or until they turn a deep golden brown and feel firm to the touch; adjust the heat as needed to maintain a steady sizzle without burning.
9. Transfer the cooked fritters to a paper towel-lined plate to drain excess oil, repeating the process with the remaining batter and adding more oil to the skillet if it becomes dry.
10. Serve the fritters immediately while hot and crispy for the best texture.
Crispy on the outside with a soft, veggie-filled center, these fritters offer a delightful contrast of earthy amaranth and sweet corn. For a creative twist, try stacking them with a dollop of Greek yogurt and a drizzle of hot honey, or crumble them over a fresh salad for added crunch. Their vibrant green flecks make them as visually appealing as they are delicious.
Amaranth Leaves and Tomato Chutney
Today’s recipe transforms humble amaranth leaves into a vibrant, tangy chutney that pairs beautifully with grilled meats or flatbreads. This versatile condiment comes together quickly and stores well, making it a perfect make-ahead addition to your meal prep routine.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the base:
– 4 cups fresh amaranth leaves, washed and roughly chopped
– 2 medium tomatoes, roughly chopped (about 1.5 cups)
– 1 medium yellow onion, roughly chopped (about 1 cup)
For tempering and seasoning:
– 2 tablespoons vegetable oil
– 1 teaspoon mustard seeds
– 2 dried red chilies, broken into pieces
– 1/2 teaspoon turmeric powder
– 1 teaspoon salt
Instructions
1. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add 1 teaspoon mustard seeds to the hot oil and cook until they begin to pop, about 30 seconds.
3. Add 2 dried red chilies, broken into pieces, and cook for 15 seconds until fragrant.
4. Add 1 medium chopped yellow onion and sauté until translucent, about 4 minutes, stirring occasionally.
5. Stir in 1/2 teaspoon turmeric powder and cook for 30 seconds to bloom the spices.
6. Add 2 roughly chopped tomatoes and cook until they soften and release their juices, about 5 minutes, mashing slightly with your spoon.
7. Add 4 cups chopped amaranth leaves and 1 teaspoon salt, stirring to combine.
8. Cover the skillet and cook for 6-7 minutes until the leaves are completely wilted and tender, stirring once halfway through.
9. Remove from heat and let the mixture cool for 5 minutes to prevent splattering.
10. Transfer the cooled mixture to a blender and pulse 3-4 times until you achieve a coarse, spreadable texture, scraping down the sides as needed.
Dense with earthy amaranth and bright tomato acidity, this chutney has a pleasantly coarse texture that clings beautifully to crackers or roasted vegetables. Try swirling a spoonful into yogurt for a quick dip, or spread it thickly on toasted bread with a slice of sharp cheddar.
Amaranth Leaves and Sweet Potato Mash
For a nutritious and comforting side dish that celebrates earthy flavors, this Amaranth Leaves and Sweet Potato Mash combines vibrant greens with creamy root vegetables. Follow these straightforward steps to create a wholesome, colorful mash perfect for any meal.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– For the sweet potatoes:
– 2 large sweet potatoes (about 2 pounds), peeled and cubed into 1-inch pieces
– 4 cups water
– 1 teaspoon salt
– For the amaranth leaves:
– 1 bunch amaranth leaves (about 4 cups packed), stems removed and leaves roughly chopped
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– For finishing:
– 2 tablespoons unsalted butter
– 1/4 cup whole milk, warmed
– 1/2 teaspoon black pepper
Instructions
1. Place the cubed sweet potatoes in a large pot with 4 cups of water and 1 teaspoon of salt.
2. Bring the water to a boil over high heat, then reduce the heat to medium and simmer the sweet potatoes for 15–20 minutes, or until they are fork-tender.
3. While the sweet potatoes cook, heat 1 tablespoon of olive oil in a large skillet over medium heat.
4. Add 2 minced garlic cloves to the skillet and sauté for 1 minute, until fragrant but not browned.
5. Tip: To prevent the garlic from burning, stir constantly and reduce the heat if needed.
6. Add the chopped amaranth leaves to the skillet and cook for 3–5 minutes, stirring occasionally, until the leaves are wilted and bright green.
7. Drain the cooked sweet potatoes thoroughly in a colander to remove all excess water.
8. Return the drained sweet potatoes to the pot and add 2 tablespoons of unsalted butter and 1/4 cup of warmed whole milk.
9. Mash the sweet potatoes with a potato masher or fork until smooth and creamy.
10. Tip: For a smoother texture, use a ricer or food processor, but avoid over-mixing to keep it fluffy.
11. Fold the cooked amaranth leaves and garlic mixture into the mashed sweet potatoes until evenly combined.
12. Season the mash with 1/2 teaspoon of black pepper, stirring gently to incorporate.
13. Tip: Taste and adjust seasoning with additional salt if desired, but start with the salt from boiling for balanced flavor.
14. Serve the mash immediately while warm.
What results is a velvety, slightly chunky mash with pops of tender amaranth leaves, offering a sweet and savory balance enhanced by garlicky notes. Try it as a side for roasted meats or topped with a fried egg for a hearty breakfast twist—its vibrant color makes it a standout on any plate.
Amaranth Leaves and Egg Omelette
Many home cooks overlook the nutritional powerhouse that is amaranth leaves, but this vibrant green transforms a simple egg omelette into a complete, satisfying meal. Mastering this dish requires just a few fresh ingredients and a methodical approach, perfect for a quick weeknight dinner or a hearty weekend breakfast. Let’s walk through each step together to ensure your omelette is perfectly cooked and packed with flavor.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 8 minutes
Ingredients
For the omelette base:
– 4 large eggs
– 2 tablespoons whole milk
– 1/4 teaspoon salt
– 1/8 teaspoon black pepper
For the filling:
– 1 cup tightly packed amaranth leaves, stems removed and roughly chopped
– 1/4 cup finely chopped yellow onion
– 1 tablespoon unsalted butter
Instructions
1. Crack 4 large eggs into a medium mixing bowl.
2. Add 2 tablespoons of whole milk, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper to the bowl.
3. Whisk the egg mixture vigorously for 45 seconds until it is completely uniform and slightly frothy. (Tip: Thorough whisking incorporates air, which helps create a fluffier omelette.)
4. Place a 10-inch non-stick skillet on the stove over medium heat.
5. Add 1 tablespoon of unsalted butter to the skillet and let it melt completely, which should take about 30 seconds.
6. Add 1/4 cup of finely chopped yellow onion to the skillet.
7. Sauté the onion for 2 minutes, stirring occasionally, until it becomes translucent and soft.
8. Add 1 cup of chopped amaranth leaves to the skillet with the onion.
9. Sauté the greens for 90 seconds, stirring constantly, until they are fully wilted and dark green. (Tip: Cooking the greens briefly preserves their nutrients and vibrant color.)
10. Pour the whisked egg mixture evenly over the sautéed vegetables in the skillet.
11. Let the eggs cook undisturbed for 60 seconds until the edges begin to set.
12. Gently lift the edges of the omelette with a spatula and tilt the pan to allow any uncooked egg to flow to the sides.
13. Continue cooking for another 2 to 3 minutes until the top surface is mostly set but still slightly moist. (Tip: Avoid overcooking; a slightly soft center ensures a tender texture.)
14. Carefully fold the omelette in half using your spatula.
15. Slide the folded omelette onto a serving plate.
16. Cut the omelette in half to serve two portions.
Omelettes made with amaranth leaves have a wonderfully tender, almost creamy interior contrasted by the slight bite of the wilted greens. The flavor is earthy and savory, with the onions providing a subtle sweetness that balances the dish perfectly. For a creative twist, serve it alongside toasted sourdough or top it with a dollop of Greek yogurt and a sprinkle of smoked paprika.
Amaranth Leaves and Spinach Dal
Amaranth leaves and spinach dal is a vibrant, nutrient-packed dish that transforms humble lentils into a comforting meal. As a cooking teacher, I’ll guide you through each step methodically, ensuring even beginners can create this wholesome one-pot wonder. This recipe balances earthy lentils with fresh greens for a satisfying bowl.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
For the lentils:
– 1 cup yellow lentils (toor dal)
– 4 cups water
For the greens:
– 2 cups amaranth leaves, stems removed and chopped
– 2 cups fresh spinach, chopped
For the tempering:
– 2 tablespoons ghee or vegetable oil
– 1 teaspoon cumin seeds
– 1 medium onion, finely chopped
– 3 garlic cloves, minced
– 1 tablespoon grated ginger
– 2 green chilies, slit lengthwise
– 1 teaspoon turmeric powder
– 1 teaspoon red chili powder
– Salt to taste
For finishing:
– 1 tablespoon lemon juice
– Fresh cilantro for garnish
Instructions
1. Rinse 1 cup yellow lentils thoroughly under cold running water until the water runs clear.
2. Combine the rinsed lentils with 4 cups water in a large pot and bring to a boil over high heat.
3. Reduce heat to medium-low, partially cover the pot, and simmer for 20 minutes until the lentils are tender but not mushy.
4. While the lentils cook, prepare 2 cups amaranth leaves and 2 cups spinach by removing stems and chopping them roughly.
5. Heat 2 tablespoons ghee in a separate skillet over medium heat until shimmering, about 1 minute.
6. Add 1 teaspoon cumin seeds to the hot ghee and cook for 30 seconds until they sizzle and become fragrant.
7. Stir in 1 finely chopped onion and cook for 5 minutes until translucent and lightly golden.
8. Add 3 minced garlic cloves, 1 tablespoon grated ginger, and 2 slit green chilies, cooking for 2 more minutes until aromatic.
9. Sprinkle in 1 teaspoon turmeric powder and 1 teaspoon red chili powder, stirring constantly for 30 seconds to toast the spices without burning.
10. Fold the cooked onion-spice mixture into the simmering lentils, stirring to combine thoroughly.
11. Gently mix in the chopped amaranth leaves and spinach, cooking for 3 minutes until the greens wilt but retain their vibrant color.
12. Season the dal with salt to taste, then remove from heat and stir in 1 tablespoon lemon juice.
13. Garnish the finished dal with fresh cilantro leaves before serving.
Zesty lemon brightens the earthy lentils, while the wilted greens add a tender texture that contrasts beautifully with the creamy dal base. For a creative twist, serve it over quinoa or with a side of roasted sweet potatoes, letting the dal’s warmth shine through in every comforting spoonful.
Amaranth Leaves and Fish Stew
Perfect for a cozy winter evening, this hearty Amaranth Leaves and Fish Stew combines nutritious greens with tender fish in a savory broth. Let’s walk through each step methodically to build layers of flavor.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
For the base:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
For the stew:
- 4 cups low-sodium chicken broth
- 1 pound white fish fillets (like cod or tilapia), cut into 1-inch pieces
- 4 cups fresh amaranth leaves, stems removed and roughly chopped
- 1 medium tomato, diced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Heat 1 tablespoon olive oil in a large pot over medium heat until it shimmers, about 1 minute.
- Add 1 medium diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
- Add 2 cloves minced garlic and 1 teaspoon ground cumin; cook for 1 minute until fragrant.
- Pour in 4 cups low-sodium chicken broth and bring to a boil over high heat.
- Reduce heat to medium-low and simmer the broth for 10 minutes to develop flavor.
- Add 1 pound white fish pieces and 1 medium diced tomato to the pot.
- Cook the fish for 5 minutes until it turns opaque and flakes easily with a fork.
- Stir in 4 cups chopped amaranth leaves, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Simmer the stew for 3 minutes until the amaranth leaves wilt and turn bright green.
- Remove the pot from heat and let it rest for 2 minutes before serving.
Unbelievably tender fish mingles with the earthy, slightly peppery amaranth in a light yet satisfying broth. Serve it over steamed rice or with crusty bread to soak up every last drop, making it a comforting one-pot meal that’s both nourishing and flavorful.
Amaranth Leaves and Pumpkin Soup
Gathering seasonal ingredients for a comforting soup is one of winter’s simplest pleasures. This amaranth leaves and pumpkin soup combines earthy greens with sweet squash for a nourishing bowl that’s both vibrant and wholesome. Let’s walk through each step together to create this straightforward yet flavorful dish.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
For the base:
– 1 tablespoon olive oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
For the soup:
– 4 cups pumpkin, peeled and cubed into 1-inch pieces
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– ½ teaspoon smoked paprika
– ¼ teaspoon black pepper
For finishing:
– 4 cups amaranth leaves, stems removed and roughly chopped
– 1 tablespoon lemon juice
Instructions
1. Heat 1 tablespoon olive oil in a large pot over medium heat for 1 minute until shimmering.
2. Add 1 diced onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 4 cups cubed pumpkin, 4 cups vegetable broth, 1 teaspoon cumin, ½ teaspoon smoked paprika, and ¼ teaspoon black pepper to the pot.
5. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 25 minutes until the pumpkin is fork-tender.
6. Carefully transfer the soup to a blender and blend on high for 1 minute until completely smooth, or use an immersion blender directly in the pot.
7. Return the blended soup to the pot if needed and place over low heat.
8. Stir in 4 cups chopped amaranth leaves and cook for 3 minutes until wilted but still bright green.
9. Remove from heat and stir in 1 tablespoon lemon juice.
Warm and velvety from the blended pumpkin, this soup has a subtle sweetness balanced by the peppery bite of amaranth leaves. The lemon juice brightens each spoonful, making it feel light despite its creamy texture. For a creative twist, top it with toasted pumpkin seeds or a dollop of Greek yogurt to add contrasting crunch and tang.
Summary
Mastering nutritious meals is easy with these 20 versatile amaranth leaf recipes. From vibrant salads to comforting stews, they’re perfect for boosting your health. We’d love to hear which dish becomes your favorite—leave a comment below! If you enjoyed this roundup, please share it on Pinterest to inspire other home cooks. Happy cooking!
