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Amaranth Recipes

About

Amaranth is a widespread genus of leafy green plants eaten by many people around the world.

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| Jamaican Callaloo with Amaranth Greens | Traditional Saag Paneer with Amaranth | Wilted Greens with Garlic and Chili (En Padella)

Amaranthus retroflexus is the most common variety. It's common in gardens and on the edges of fields.

In North America the plant is known as pigweed and is considered a weedy plant, but the greens are sometimes sold at farmers markets. Amaranthus retroflexus is the most common one I harvest, but there are many varieties used around the world.

Edible Parts

The leaves, stems and seeds can be used an cooking.

Peel thick stems to make sure they're tender.

Leaves

The leaves and tender stems of the plant can be used in just about any recipe that calls for cooked leafy greens. The young growing tips of varieties like burgundy amaranth can be very good added raw to salads.

If the stems are large enough you can peel them and they'll be more tender.

Seeds

The seeds can be ground into a flour. Amaranth flour is very different from other flours and should not be substituted in equal parts for wheat flour. It has a strong, grassy flavor.

To bake with amaranth flour, I suggest substituting it for no more than 20% of the flour in baking recipes. 

The flour has a strong, grassy flavor.