Description
Lovely summer amaranth greens are paired with shallots, chili pepper, and crushed peanuts for a simple stir-fry. This vegan and gluten free side dish recipe comes together quickly and is ready in under 15 minutes!
Ingredients
- 1 tbsp coconut oil
- 1 shallot, minced
- 1 small pinch of sea salt
- 1–2 mild chili peppers, minced (I used Mariachi peppers from my garden)
- 1 bunch of amaranth greens, roughly chopped
- 1–2 tsp of tamari or soy sauce
- 2 tbsp crushed or chopped roasted peanuts
Instructions
Heat a large skillet over medium heat. Once it comes to temperature, add the coconut oil. When the coconut oil is melted, add the shallot and a small pinch of salt. Cook the shallots for about 2-3 minutes or until they just begin to turn golden, then add your chili peppers. Once the chili peppers begin to soften after about 2 minutes, add your amaranth greens. Cook, stirring regularly, until the amaranth greens have softened and wilted.
Stir in a teaspoon of tamari or soy sauce, then taste a bite of the amaranth to check for seasoning. If you’d like, you can add more tamari. Remove the skillet from the heat and sprinkle the crushed peanuts over the amaranth greens. Serve immediately and enjoy!
Notes
- sweet potato greens, cowpea greens, or spinach may be substituted for the amaranth greens
- you can use a pinch or two of crushed chili flakes instead of a fresh chili if you like
- I enjoyed these greens on top of soba noodles tossed in a gingery peanut sauce but they can be paired with whatever you like!
- Prep Time: 5 minutes
- Cook Time: 7-8 minutes
- Category: side