Ingredients:
- 1 tbsp extra virgin olive oil
- 3 to 4 large handfuls of amaranth leaves (picked+washed+pat to dry)
- 10 whole roasted garlic cloves
- 1/4 tsp salt
- 2 tbsp water
Directions:
- To roast garlic, preheat oven to 350F. Halved a whole head of garlic. Drizzle some olive oil, salt and pepper on each cut side. Wrap garlic in a foil and roast for 45 to 50 minutes.
- Heat a huge skillet on medium high. Wait for the pan to heat before adding oil.
- Throw in a few cloves of roasted garlic. Fry for a few seconds before adding in amaranth greens, salt and some water. Cover to steam for a minute. Toss greens to evenly wilt for another minute. Serve hot.
Note: Pick amaranth greens that is fresh and not dry. Dry amaranth greens are tougher and chewy in texture. Only pick tender leaves and stems.
Real-time fact: I have a few sets of measuring spoons. Someone, please send help.
What is your favorite method of unwinding kitchen “rituals”? I simply miss peeling potatoes with a small knife. And now, I have 2 peelers and disarray kitchen drawers begging for a breather.
Go figure.