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Rose Creek Farms

Tasty Recipes for Garnet Red Amaranth Greens

Storing Garnet Red Amaranth Tips

How to Store:  Wash greens thoroughly and package in perforated plastic bags. Store in vegetable bin in refrigerator for up to 2 weeks.

Applications: Stunning reddish pink color, very fine texture. Neutral flavor, beautiful garnish. Garnet Red Amaranth is a micro-green. Try Micro Greens sprinkled on scrambled eggs, grilled fish, chicken or any meat, baked potatoes, your favorite salad, or any sandwich or wrap. 

Nutritional Value

MicroGreens are a dieter's delight! Fat-free, cholesterol-free, one cup has just 5 calories, plus offers vitamin A, vitamin C, calcium, iron, potassium, a trace of protein and dietary fiber. The amaranth plant produces nutritious edible seeds that contain a high concentration of protein. Seasoned with honey, these seeds are frequently used as an ingredient in energy and health bars.
 

Red Amaranth with Garlic and Oyster Sauce

1 bunch red amaranth
2 tablespoons oil
1 teaspoon crushed garlic
2 tablespoons oyster sauce
2 teaspoons sugar
2 teaspoons cornstarch

1. Wash amaranth and shake dry. Discard lower stems which may be tough. Pick leaves and cut tender stems into bite-sized pieces. 

2. Heat oil in a wok and fry the garlic on low heat, stirring until it is pale golden. Add the amaranth, increase heat to medium and toss with a spatula until the leaves are wilted. 

3. Add oyster sauce and sugar, cover with lid and allow to steam for a minute or two. Meanwhile, combine cornflour with 2 tablespoons of cold water in a small bowl. Stir into liquid in pan until it boils and thickens. Serve at once with steamed rice.

http://www.seasonalchef.com/recipe0507c.htm

Spicy Amaranth

1 pound red amaranth
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cloves
1/2 teaspoon ground cardamon
2 tablespoons vegetable oil
1 garlic clove, minced
1 teaspoon minced fresh ginger
1 small jalapeno pepper, seeded and minced
1 teaspoon salt
1 tablespoon lime juice

1. Wash the amaranth well, discarding any tough stalk ends, and tear into large pieces.

2. Heat the oil in a wok, add the garlic, ginger and jalapeno and toss for about 10 seconds. Add the other spices and stir for several more seconds, then add the amaranth, salt, lime juice, and 2 tablespoons of water. Stir fry until the amaranth starts to wilt. Remove from heat and serve.

http://www.seasonalchef.com/recipe0507c.htm

Four Miscellaneous Serving Suggestions

* Add chopped red amaranth to vegetable curries, a common practice in India and Sri Lanka.

* Mix  a pound of steamed, drained and chopped amaranth with 1 pound of ricotta cheese, 1 beaten egg, and 1/4 cup grated Parmesan cheese, and bake at 350 degrees F for 30 minutes.

* Mix finely chopped raw amaranth with chopped onion, slightly beaten eggs, and a little salt, then fry as an omelet.

* Add steamed, drained and chopped amaranth to tomato sauce and serve with pasta. Or mix the steamed amaranth greens in a blender with minced garlic, parsley, basil, oregano, tomato sauce, and some tomato paste, then use this mixture as one of the layers in a lasagna.

http://www.seasonalchef.com/recipe0507c.htm