Ingredients for Amaranth Leaves Spinach In Coconut Milk
- 2 bunches amaranth leaves
- 4 cups water
- 1 (14 ounce) can coconut milk
- 1 large onion, chopped
- 2 large tomatoes, chopped
- 0 tbsp Vegetable Oil
- 1/2 tsp salt
- 1 tbsp fresh lemon juice (optional)
- 1 bunch fresh spinach
- 1 tbsp coconut oil
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How to Make Amaranth Leaves Spinach In Coconut Milk
- Bring 4 cups of water and a teaspoon of salt to a boil in a large pot.
- Add the washed amaranth leaves and spinach. Reduce heat to medium and simmer for 15 minutes, or until the leaves are tender but still retain some color.
- While the greens are cooking, heat the coconut oil in a separate pan over medium heat. Add the chopped onion and cook until golden brown, about 5 minutes.
- Stir in the chopped tomatoes and cook until softened, about 3-5 minutes.
- Once the amaranth and spinach are cooked, drain them well and add them to the pan with the onions and tomatoes.
- Pour in the coconut milk and stir to combine. Simmer for 10 minutes, allowing the flavors to meld.
- Season with salt to taste and stir in lemon juice for a touch of brightness (optional).
- Serve hot over rice or your favorite grain.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
32g
Fat
121g
Carbs
57g
