Florence shared a delicious amaranth recipe she used for the freshly harvested crop from the LAGG Teaching Garden.

The amaranth tasted a bit sweet. Was good with the Indian spices. The garbanzos add protein, so this could be vegetarian dish. Amaranth grows so easily, quickly, and is beautiful.

RECIPE:

I made a very tasty dish with amaranth that I cut last week. I sauteed bacon, added onions with spices (mustard seed, cumin seed, turmeric, in hot oil. Cook for abiout 5-7 min. Added chopped red pepper, stirred and cooked. Added 2 small potatoes cut into 1" cubes, stirred and cooked for few minutes. Added a tomato, diced. Added washed, chopped amaranth leaves and a couple of chard leaves, stirred. Add a can of garbanzo beans. Added some vegetable stock (you could use water), put on cover, and simmered for about 15 -20 minutes. Add salt and pepper to taste. I added a bit of cayenne pepper.