Read on and start cooking amaranth leaves in your homes.
For me at least, amaranth leaves and spinach look very much alike; with the exception of their white- and red-colored soft stems. Cooking amaranth leaves is quite similar in cooking spinach, too. Both seem to be delicate leaf vegetables; however, they are both with tough texture and with strong flavors.
In cooking amaranth leaves, I detach the leaves off their stems. While the stems are soft and easy to cook as well, I don't really care their taste.
Let's begin cooking amaranth leaves.
Ingredients in cooking amaranth leaves:
- cooking oil
- amaranth leaves, de-stemmed and washed
- garlic, crushed
- 1 whole tomato, chopped
- chicken liver, cut
- 2 pieces of fresh red chili, chopped
- hot water
- fish sauce
- oyster sauce
Steps in cooking amaranth leaves:
1. Pour cooking oil in a hot pan.
2. Saute' a portion of the garlic.
3. Add the chicken liver. (They go well with vegetables.)
4. Mix well until cooked. Set aside.
5. Season the liver with fish sauce and pepper while it cools off.
6. Saute' the rest of the garlic using the same pan.
7. Add in the tomato.
8. Mix well until the tomato releases its juice.
9. Add in the seasoned liver.
10. Add the amaranth leaves.
11. Add some water to allow the vegetables to cook faster.
12. When the leaves can be stirred with the rest of the ingredients, season the dish with a little oyster sauce. 13. Add fish sauce, according to your preference.
14. Add the chili peppers. Stir well.
15. Serve while hot.
For leafy vegetables like the amaranth, you wouldn't want to cover it with a pan while waiting for serving time. If you're not ready to serve, take the pan off the stove and let it sit on a cool place until its time to eat. This will prevent the leaves to be over-cooked and lose their vibrant green colors.
I hope you enjoy this dish.
Remember me when you cook.