THE CHINESE GREENS - Growing Chinese Vegetables in Your Own Backyard - page 8

Varieties to look for: Red Stripe Leaf, Tender Leaf, All Red.
CULINARY USES
The flavor of amaranth greens is variously described as meaty, spinach with a pinch of
horseradish, rather hot (or rather bland, depending on the variety), aromatic, or slightly
sweet but tangy. Some of these apparent contradictions are due to the many varieties
of vegetable amaranth, which vary in taste as well as in appearance. All have a unique
flavor, unlike that of any other vegetable.
COOKED GREENS . Although occasionally used in salad mixes, amaranth is mostly
eaten as cooked greens. It cooks in a few minutes and can be steamed, like spinach,
just in the water left on it after washing. Large leaves can be coarsely chopped before
cooking. A crushed clove of garlic added to the pot, and a dressing of Asian sesame oil
tossed with the cooked leaves, makes a delectable vegetable.
HOT OR CHILLED SOUP . If allowed to cook more than 5 minutes, amaranth becomes
mushy. Take advantage of this fact and simmer it longer in chicken broth. When it be-
comes thoroughly limp, purée the leaves with some of the broth in the blender and add
cream or yogurt, a bit of curry, a pinch of turmeric, and perhaps a little salt. Reheat in
the pot of broth without boiling. Stir to blend thoroughly and serve as an unusual hot or
chilled soup. A garnish of crisp, thinly sliced water chestnuts makes a good finishing
touch.
OTHER USES . In China and Japan, amaranth is widely used in soups and stir-fry dishes,
or steamed as a side dish. It combines well with garlic, ginger, grated radish, scal-
lions, pork, soy sauce, lemon, and sake to make a delicious main dish. Wherever your
Chinese cookbook calls for spinach, use amaranth. It is a popular ingredient in buffets
throughout the East Indies. In the West Indies, it is cooked with rice, tomatoes, and
ham, and simmered until the rice is tender.
The high protein content of amaranth seed makes it a welcome addition to diets
throughout the world, and a boon to vegetarians. The flour can be added to breads,
cakes, sauces, soups, stews, and many other dishes.
Mustard Greens
J IE C AI , G AI C HOY