In season in July and August, amaranth is cultivated both for its grain-like seeds and for its leafy greens. Technically not a grain, it is more closely related to spinach, beets, and chard. In its leafy form, amaranth can be green or red.
Kao and Mao Hmong with Xiong Farm grow red amaranth, or hinn choy in Chinese, and bring this unique veggie also known as Chinese spinach to the Boulder farmers' market. Mao says the weather of late has been a bit hot for this green. Red amaranth requires extensive watering and is, therefore, expensive to grow. Their crop has been small this year, but Xiong Farm plans to have red amaranth at the market this Saturday.
Although it tastes much like spinach, amaranth has more texture and body than spinach and an earthy flavor. Greens from the amaranth plant can be bitter. The small, young leaves and their red micro variety can be added to salads and eaten raw. Older amaranth greens are normally cooked. They can be stir-fried, added to soups, or steamed.
The name "amaranth" comes from the Greek word amarantos, which means unfading. The ancient Greeks believed this plant was immortal. The Aztecs revered amaranth grain and used its grain in religious rituals. Spanish conquistadors destroyed most of the Aztecs' amaranth, causing the grain to fall into obscurity for hundreds of years. Rediscovered in the late 1990s, it is now eaten for its nutritious properties.
A more common ingredient in Asian, Caribbean, and Indian cuisine, red amaranth is hard to get in our neck of the woods. So, come this Saturday, stop by Xiong Farm early before supplies of red amaranth run out. My husband raved about the unique flavor this veggie gave to the following recipe.
Cheesy Ricotta Pie
with Amaranth, Spinach, and Leeks
Serves 4
For the crust:
1 cup all-purpose flour, sifted
½ teaspoon salt
1/3 cup firm unsalted butter, cut into ½ inch cubes
2 to 3 tablespoons cold water, or more if needed
In a large mixing bowl, sift together flour and salt. Add butter and cut in with a pastry blender or fork until the mixture is the size of small peas. The smaller the pieces, the more tender the pastry. Sprinkle 1 tablespoon water over the mixture and gently toss with a fork. Repeat this process until the mixture is moist. The less water added, the more tender the pastry. It is not necessary to add all of the water.
Form the mixture into a ball. Dust the ball generously with flour. Flatten on a lightly floured surface by pressing the ball with the edges of hand 3 times across in both directions. Cover with plastic wrap and refrigerate 30 minutes or longer before using.
Using a rolling pin, roll dough from the center out to the edges until dough is 1/8-inch thick. Line the bottom of a pie plate with rolled pastry. Trim the dough around the outside Fold the dough under so the pastry is double around the outside edge. Flute the edges by pressing the dough with the forefinger of one hand against a wedge made by the finger and thumb of your other hand, forming scallops.
Preheat the oven to 375 degrees F. Place the oven rack at its lowest level.
For the filling:
1 ½ tablespoons extra virgin olive oil
2 cups red amaranth greens, washed, stems trimmed off, and dried
2 cups spinach, washed and dried
In a large, heavy skillet, place olive oil over medium-high heat. Add red amaranth greens and sauté until greens begin to wilt. Add spinach and continue sautéing until all greens are wilted. Remove from the heat and place on paper towels to drain.
1 tablespoon butter
1 cup leeks (white parts only), washed and minced
Salt to taste
Freshly ground black pepper to taste
In a medium, heavy skillet, melt butter over medium heat. Add leeks and sauté until leeks are tender, about 5 minutes. Remove from the heat and add amaranth greens and spinach to leeks. Season to taste with salt and pepper.
16-ounces whole milk ricotta cheese
2 eggs, beaten
2 tablespoons flour
1 cup grated sharp cheddar cheese
In a large bowl, combine ricotta cheese, eggs, flour, and cheese and fold gently. Add the greens mixture and continue to fold gently until all ingredients are thoroughly combined.
Fill crust with the ricotta cheese mixture and smooth top.
6 slices red tomatoes, cut ¼-inch thick
¾ cup grated sharp cheddar cheese
Bake for 25 minutes. Remove pie from the oven. Top with slices of tomatoes and sprinkle with the remainder of cheese. Continue baking another 15 to 20 minutes or until pie is firm to touch in its center. Serve immediately.
Cooking tip: Red amaranth can react like red beets and bleed into other foods.
This recipe is delicious and presents itself well immediately after cooking. It if sits overnight, however, some bleeding will occur. Hopefully, you'll find it delicious enough that there won't be any leftovers.
Selecting amaranth: Like any leafy green, amaranth greens should be crisp and perky.
Avoid yellow or broken leaves.
Storing amaranth: When placed in plastic, wrapped in damp paper towels, and stored in the vegetable crisper of the refrigerator, amaranth greens will keep 2 to 3 days.
Preparing amaranth: Wash vigorously in a bowl of warm water. Using your fingers,
swish the leaves vigorously in the water, removing any dirt. Lift greens out of the water, leaving dirt behind. Separate ribs from leaves as ribs take longer to cook and are tough if eaten raw.
Carol Ann Kates is the author of award-winning cookbook, Secret Recipes from the Corner Market, selected as one of the top ten favorite cookbooks by the Denver Post. For more information visit
www.cornermarketsecrets.com.
And if you had not realized Carol Ann's products are at both of our markets!
