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August 11 2010
Posted in
Eugene -
Cook It - Eugene
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| Photo: Emma Piper-Burket |
Notes on harvesting:
Young leaves and stems are very tender and cook down fast. Once flower heads begin to appear, the stem becomes tough and inedible, so be sure to pick them young so you can use the whole plant!The greens wilt quickly, so use immediately after harvesting. You can also pull the plants out carefully so that the root stays attached, then place them in a jar of water in the fridge. The greens will stay alive and perky for a few days when stored in this way.
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| Photo: Emma Piper-Burket |
This wild amaranth pie takes its inspiration from Greek cuisine, where amaranth greens are a much-loved cultivated crop.
Get the wild amaranth pie recipe.
Other UsesMake a salad: The young tender leaves are buttery and delicate- perfect for lightly dressed salads. Just toss with lemon, salt, pepper and a hint of olive oil.
Put up for winter: Loosely chop the leaves, lightly steam for 3-5 minutes, and put them in single-serving sized containers in your freezer. This is a great way of adding fresh greens to pastas, stews, quiches and casseroles long after your wild amaranth “harvest” is over.
Substitute: Simply use them anywhere you would use spinach; they are the perfect substitute and every bit as versatile.
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