Amaranth Leaves Spinach In Coconut Milk Recipe

Ingredients for Amaranth Leaves Spinach In Coconut Milk

• Amaranth
• 4 cups water
• 1 (13.5 ounce) can full-fat coconut milk
• 1 medium onion, finely chopped
• 1 cup chopped tomatoes (fresh or canned)
• Vegetable Oil
• Salt to taste
• Lemon

How to Make Amaranth Leaves Spinach In Coconut Milk

1. Bring 4 cups of water and a teaspoon of salt to a boil in a large pot.
2. 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.
3. 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.
4. Stir in the chopped tomatoes and cook until softened, about 3-5 minutes.
5. Once the amaranth and spinach are cooked, drain them well and add them to the pan with the onions and tomatoes.
6. Pour in the coconut milk and stir to combine. Simmer for 10 minutes, allowing the flavors to meld.
7. Season with salt to taste and stir in lemon juice for a touch of brightness (optional).
8. Serve hot over rice or your favorite grain.