Amaranth

There are many varieties of amaranth, I have grown three: a red and green amaranth (Amaranthus tricolor), Amaranth cruentus (called Callaloo in the Caribbean and Chinese Spinach in some Asian markets), and Amaranth, Red Garnet which seems to be recommended mostly for its bright color in the garden and production of seed grain head that is loved by many birds. As a cook, my favorite is the Amaranth cruentus, known as Callaloo, named after a favorite vegetable dish in the Carribean. There are so many reasons to grow and eat amaranth that it is hard to imagine why any vegetable or flower garden doesn’t have some growing.

In New England, it is grown as an annual, but what an annual. Seeds from last year can be planted if seeds are not already sprouting in your garden, self-seeded from last year’s crop. It grows vigorously, up to 6 or 7 feet high. It has a very strong central stem so that it rarely needs supports or staking. It takes the heat and humidity of mid-summer in stride. It rarely seems bothered by insects, diseases, molds, or other problems. It produces delicious green leaves from late spring to hard frost. It also produces seed stalks that are the amaranth grain, the birds love it.

It is a culinary super star. The greens, while most often described as being like spinach is much more than that. It is more nutritious and versatile, being a bit tougher than spinach in texture but not as tough as kale. Use it in soups, stews, omelets, stir fries, curries, or as a side vegetable simply sauteed in olive oil with plenty of garlic and caramelized onion. A squeeze of lemon never hurts.

It combines perfectly with tomato, so it works very well in a pasta sauce. There are several recipes for pasta dishes that incorporate amaranth on this site, including a white clam sauce recipe. It is the foundation for a Greek-style spanokopita with feta, caramelized onions, and bunches of fresh herbs like dill and mint. Along with the pasta sauce recipes, there is a feta and greens pie recipe on this site. It also works in soups for the fall and winter. A version of Portuguese potato and kale soup, substituting amaranth for the kale (see the recipe on the site).