Red Amaranth is a delicious leafy vegetable that I had no idea what to do with. Lifting the lid of my Foodconnect box, sitting pretty up the top of the vegetables, I first wondered what it was and then what the devil I was going to do with it?

Plenty it seems. It’s used in Asian and South American cooking and can easily be used as a substitute for spinach or any other leafy greens.

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In a flat bottomed wok add,

diced garlic

sliced onion

vegetable oil

sesame seed oil

Cook it up for a few minutes and then add

amaranth leaves (any other leafy green vegetable you might have, spinach, silver beet…)

a slurp of kecap manis (Indonesian sweet soy sauce)

a slurp of fish sauce

stick a lid on it and let it wilt down. Team it up with a bowl of basmati rice.

In the flat bottomed wok, crack an egg. Cook it through, and pop it on top of the rice and amaranth (leafy greens).

Back to the wok, add a small handful of local nuts (sesame, pecans, peanuts, whatever you have in stock…).

Once toasted add to the top.