Amaranth Leaves in Coconut Milk
Time ~20 minutes
2 pounds amaranth leaves, chopped
4 cups water
2 Tbsp. olive oil
1 cup coconut milk
1 large onion, chopped
2 large tomatoes, chopped
1 sp. salt
Rinse amaranth leaves and then dry in a towel.
Heat oil up to medium heat and add onion. Sauté for five minutes.
Add tomatoes and amaranth, cook until soft.
Add coconut milk and salt and cook for ten minutes.
Serve with cooked rice, or cooked amaranth grain.
Based off of recipe from organicauthority.com