This salad is best served alongside grilled fish. If amaranth leaves are not available, use Swiss chard or rocket greens.
INGREDIENTS | SERVES 4–6
Tender amaranth leaves and shoots (no stalks), a large bunch
Dried Greek oregano
Salt and pepper to taste
Greek extra-virgin olive oil
Add amaranth leaves and shoots to pot; boil 5–8 minutes, until leaves are a dark green color and shoots are noticeably tender. Remove from pot and place in colander; run under cold water and set aside to drain 15 minutes.
Serve with a sprinkling of dried Greek oregano and salt and pepper and drizzle with olive oil and wine vinegar. It is also good served with a dollop of scorthalia over the top.
PER SERVING Calories: 23 | Fat: 2g | Sodium: 3mg | Carbohydrates: 0.5g | Fiber: 0g | Protein: 0g