This more of a public service announcement, than a recipe. If you encounter this lovely leafy green with streaks of purplish pink under its leaves, it is Amaranth. Yes, in addition to providing a healthful, gluten-free, grain-like seed which can be used to make fabulous pancakes and a super nourishing version of sushi, the Amaranth plant also produces greens that are both beautiful and delicious. You can find Amaranth greens at Indian markets and they sometimes make an appearance at local green markets in the spring time.
Heat some oil or butter in a heavy bottomed pan with a lid. Add a crushed garlic clove and/ or a few slices of ginger and let them sizzle for a minute. Add some washed and trimmed amaranth greens with a bit of salt. Cover and cook for another minute or two, or until the greens are wilted. If you have gone the ginger route you might add a splash of sesame oil at the end. I like to eat amaranth greens with scrambled eggs for breakfast. If they were as readily available as swiss chard I might eat amaranth greens every day. If I had a garden I would grow amaranth greens. This concludes my public service announcement.