Wilted Amaranth With Garlic, and Summer Wild Mushrooms
Serves 4 as a side dish
Course: Appetizer, Side Dish
Keyword: Amaranth, Summer wild mushrooms
1lbamaranth greenswashed and dried
2-4ouncesdepending on availability: mixed wild summer mushroomssee picture example above cleaned and trimmed into similar sized pieces
Kosher saltto taste, as needed
Crushed red pepperto taste, optional
1large clove garlicsliced as thin as possible
2tablespoonsdry white winea splash
Heat the oil in a saute pan or cast iron skillet. When the butter is hot and sizzling, add the mushrooms and cook for a few minutes until lightly browned over medium high heat.
Turn the heat on the pan down to low, season the mushrooms to taste with salt, then move the mushrooms to one side of the pan and add the sliced garlic, and cook until lightly golden, stirring occasionally, about 4-5 minutes.
Add the pinch of red pepper flake if using, then add the splash of wine to stop the garlic from cooking, add the amaranth and cover the pan to allow it to steam and wilt for a few minutes, keeping the heat on low to prevent the amaranth from browning. Remove the lid and give the greens a good stir with some tongs or a wooden spoon, and put the lid back on for a moment if needed.
Taste the greens, adjust the seasoning for salt and pepper and adjust if needed, then transfer to a warm bowl and serve immediately. Sometimes at home I serve wilted greens like this right from the pan too.