Red amaranth is used as a leaf vegetable
Red amaranth is a species in the genus Amaranthus. The red leaves are eaten as a vegetable, just like spinach.
Names
Scientific
Amaranthus cruentus
English
African spinach
Blood amaranth
Mexican grain amaranth
Prince’s feather
Purple amaranth
Red amaranth
Spanish
Alegría
Huautli
French
Amarante rouge
German
Rispenfuchsschwanz
Taxonomy
Genus
Amaranthus
Family
Amaranthaceae
Order
Caryophyllales
Recipes
Amaranth spinach
Ingredients:
Red amaranth leaves (1 bunch)
Oil (2 tablespoons)
Garlic (1 teaspoon, crushed)
Oyster sauce (2 tablespoons )
Sugar (2 teaspoons)
Cornstarch (2 teaspoons)
How to prepare:
Wash and dry the amaranth leaves. Discard tough stems. Pick leaves and cut stems into smaller pieces. Heat oil and fry the garlic on low fire until it has a pale golden color. Add the amaranth leaves and then on medium high fire mix gently until the leaves are just cooked. Then add oyster sauce and sugar. Cover with a lid and let it steam for one or two minutes. Mix cornflour with 2 tablespoons of cold water and stir this into the amaranth liquid until it boils and thickens. Serve this amaranth spinach with steamed rice.
Crop categories
Vegetables
Leaf vegetables
Pseudocereals
Food crops
Tropical crops
Subtropical crops
Pictures
Red amaranth is used as a leaf vegetable
Red amaranth and other vegetables