So today I went to the farmers market and ran across some leafy looking greens. I asked farmer dude what they were, and he told me they were amaranth greens, and when you sauté them, they come out really tasty. So I decided to grab a bunch and try them out. SO excited about this! (can you tell?) I was also interested in knowing a little more about the plant so here’s what I found out…
- Amaranth, also known as kiwicha to the Incas, represents a collection of a variety of herbs, that offer greens and grains
- The seed of the plant is known as the grain, and was widely grown among the indigenous peoples of the Americas
- Amaranth grains are awesome because they’re a great source of protein- specifically in essential amino acid lysine, which is a bit hard to get from foods. They’re also gluten-free (for all my celiacs!) and high in fiber!
- Amaranth greens are rich in vitamin A, vitamin C, calcium, and iron.
So with all of that being said, we give amaranth a huge thumbs UP! Now I have to figure out what to do with this huge bunch so expect some recipes!
*Amaranth is also called callaloo in many Caribbean countries.