There are foods, and then there are superfoods. With a storehouse of phytonutrients, vitamins, minerals, antioxidants and fibres, Amaranth leaves belong to the superfood family.
Cooked in salads, soups, stews there are so many ways of enjoying these leaves. In Bengali cooking gentle sauteing the Notey shaag with minimum spices is common. Served as a first course, it is enjoyed with a side of warm rice.
Here is the recipe of these humble Amaranth leaves.
How do you cook these leaves? Would love to hear from you. Leave a comment for me below. Thank you.
Recipe: Serves 4
Amaranth leaves 500 gms
Mustard oil 3 tbsps
Nigella seeds 1 tsp
Dried red chillies 2
Fresh green chiliies 2
Garlic pods (Sliced) 3
Salt to taste
Wash the leaves thoroughly and chop them fine. Take the mustard oil in a deep bottomed pan on high heat. Add the nigella seeds, dried red chillies, saute for a few seconds and then add the green chillies and slices of garlic. saute again for a few seconds, making sure not to burn the garlic slices.Throw the leaves in, cover and cook for about 7 to 8 minutes till done. Sprinkle salt, give it a nice mix.
Enjoy with hot rice and a side of mustard sauce aka kasundi.