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Amaranth Greens

1 bunch of Amaranth greens (about the size ofa bouquet of roses)
 2 cups water
sea salt
extra virgin Greek olive oil
juice of half a lemon

  1. Fillyour kitchen basin with water. Chop your greens and place in the water to soakand release it’s sand and dirt. Repeat the process until the water is no longersandy or dirty (usually 2 or 3 times).
  2. Rinseyour Amaranth and a large pot on your stovetop, add water and bring to a boil.Add enough salt where you can taste it and once the water returns to a boil,add the thicker stemmed pieces in first. Allow them to steam/simmer for 4minutes. Now add the remaining (thin stemmed pieces and leafs) to the watersteam/simmer for another 2-3 minutes or until just fork-tender.
  3. Emptyyour boiled vlita into a large colander and run cold water over it until cooledto warm and allow to drain.
  4. Lowerto medium and simmer for approx. 15 minutes or until the stems are fork tender.
  5. Emptyinto a bowl and add some extra virgin olive oil, juice of half a lemon and tossto coat well. Adjust for seasoning with salt.
  6. Servewarm or cold with fish or seafood or with a dollop of Skordalia ontop.
August 2, 2019

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