Organic Recipe Friday: Amaranth and Green Beans

Good Enough for the Aztecs

One of the wonderful things about community supported agriculture is discovering new food. By “new” I mean new to you. A recent box from the farm in which I have a share included many leaves of the plant amaranth. I can’t recall ever having seen it at a grocery store or farmers’ market, so what’s the story?

As a grain, amaranth sustained the Aztecs. As important as corn and beans, it was believed to bestow supernatural powers and played a role in rituals. The 60 species of amaranth now grow in the Americas, Africa and Asia. In India, it is known as “seed sent by God.” It is more protein-rich than wheat, and its leaves contain more  protein, calcium and iron than many other leafy greens. Some agricultural researchers have called it “the grain of the future” because of its nutritional value and ability to thrive in a wide range of environments. So if you haven’t heard of it before, it may be commonplace in the coming decades.

The young, tender leaves can be eaten in salad but more mature leaves are best cooked as you would cook spinach. Having gotten some more purple green beans from the farm and our first garlic bulb, I decided to make a simple side dish.

Amaranth and Green Beans: Serves 3-4 as a side dish

• 1 tablespoon sesame oil
• 1/2 small onion, chopped
• 2 large garlic cloves, sliced
• 3/4 cup green beans (purple if available), cut in one-inch pieces
• 2 cups packed amaranth, chopped coarsely

Heat oil in wok. Cook onion until it begins to soften. Add green beans and garlic. Cook until you smell a delicious garlic aroma. Add amaranth, stirring often at first. Cook until wilted, maybe five minutes.

Photo Credit: Flickr User (and author) bornOKthefirsttime