INGREDIENTS:
2 lbs. amaranth leaves, washed well
1-quart water
1 3/4 cup coconut milk
1 large onion, chopped
2 large tomatoes, seeded and chopped
1 tablespoon vegetable oil
1 teaspoon salt
1 lemon, juiced
METHOD:
In a large pot, bring water and salt to a boil. Add washed amaranth leaves, cover, and simmer for 12-15 minutes or until tender. Drain leaves well using a colander.
In a sauté pan or large skillet, heat the oil and cook the chopped onion until golden brown. Add the chopped tomatoes and cook until soft. Add the well-drained amaranth leaves and stir to combine. Add the coconut milk and continue cooking for about 10 minutes. Adjust seasoning, and add lemon juice to taste.
