Amaranth Greens (Burundi Recipe)
5 cups of water
5 tablespoons oil (red palm oil preferred)
1 bunch amaranth greens
1 large onion
2-3 cups fresh tomatoes (peeled and chopped)
Salt (to taste)
2 tablespoons finely ground peanuts (optional)
Boil water in medium size pot. Remove amaranth leaves (and small stems) from the main stalk. Discard stalk. Coarsely chop the amaranth leaves and stems. Place chopped greens into boiling water, turn down heat to medium and cover for about 20-25 minutes or until tender. After the greens are tender, drain the water out, but save about 1 cup of the water.
Meanwhile, heat about 5 tablespoons of oil in a large saucepan on medium heat. Finely chop the onion and sauté the onions until they are lightly caramelized. Add the amaranth greens and stir until completely mixed. After two minutes, add the peeled chopped tomatoes. Stir occasionally until the tomatoes are soft. Cover and cook on medium-low for 5-7 minutes, stirring occasionally. Season with salt to taste.
Optional: Add 2 tablespoons of finely ground peanuts.
Put this mixture on top of bread, pasta or rice.
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