Swahili Amaranth

*Special thanks to Ruth Agosta for this recipe!

This recipe is great for getting more dark, leafy vegetables into your diet!

YOU WILL NEED:

2 Pounds Amaranth Leaves, chopped

2 Tablespoon Olive Oil

1 medium size onion

1 cup coconut milk

Salt to taste

Directions:

1.Wash and chop amaranth leaves and leave the water to drain.

2. In a large skillet heat the oil over medium heat.

3.add the chopped onions and saute for 5 minutes until golden brown.

4. Add the amaranth leaves.

5. Season with salt.

6.Add 1 cup of coconut milk. Cook until desired tenderness.

7. ENJOY!

**Serving for 4 people/serve with ugali or rice.

Caramelized Turnips

This makes for a great side or filling for a pasty!

You will need:

3 cups diced peeled turnips

1/4 cup water

1 cube chicken bouillon

1 tablespoon butter, or more as needed

2 tablespoons white sugar 

1. Place the turnips into a skillet with the water and chicken bouillon cube over medium heat.

2. Add the bouillon cube.

3. Simmer until the water has evaporated and the turnips are tender (in about 15 minutes). 

4.Stir in the butter, let melt.

5. Slowly sprinkle on the sugar. 

6.Gently cook (on low) and stir the turnips until the butter and sugar cook into a brown, sticky coating on the turnips (in about 10 minutes). 

7. Serve hot and enjoy!

Amaranth Tabouli

Tabouli, is a mid-eastern salad normally made with bulgur wheat. 

Amaranth makes for a great substitute for a subtly new taste!

You will need:

 

1 cup amaranth
1 cup parsley, chopped

1/2 cup scallions, chopped
2 tbsp fresh mint
1/2 cup lemon juice
1/4 cup olive oil
2 garlic cloves, pressed

1. Heat the amaranth in a skillet over low heat, stirring constantly, until the grains begin to "pop" (1-2 minutes).

2. Transfer the amaranth to a small pot and add the water.

3. Bring this to a boil, cover it, and let simmer for 15-20 minutes until most (or all) of the water is absorbed.

4. Remove from heat. Let it rest for 5 minutes, covered.

5. Let it cool amaranth, then combine with the rest of the ingredients. Stir well to combine, taste for seasonings, and serve.

Or

Serve it warm on chilly nights!

Kale Chips

This is a handy, quick and easy Kale Chip recipe by Melissa d'Arabian, via foodnetwork.com:

You will need:

1 head kale, washed and thoroughly dried

2 tablespoons olive oil

Sea salt, for sprinkling

Directions

1. Preheat the oven to 275 degrees F.

2. Remove the ribs from the kale and cut into 1 1/2-inch pieces.

3. Lay on a baking sheet and toss with the olive oil and salt.

4. Bake until crisp, turning the leaves halfway through, about 20 minutes.

5. Serve as finger food.

ENJOY!

Sukumawiki

SUKUMAWIKI

This can be made with any dark, leafy green vegetable, usually mainly collard greens or kale.

Sukumawiki means '"to push the week", implying that sukumawiki is a food used to stretch meal until the weekend.


This yummy dish can be served as vegetarian main course or as a side dish with roasted, baked, or grilled meat.

You can also add your preferred meat (be sure it is pre-cooked) to the cooking sukumawiki as well!

You will need:

2 pounds of clean, chopped, greens (frozen greens can work, thaw them first).

2 tablespoons flour

The juice of one lemon

2 tablespoons oil or butter for frying

1 onion (red or white), chopped

2-3 tomatoes, chopped (or canned whole tomatoes, be sure to drain them)

1 chile pepper, chopped - optional

Pre-cooked meat (beef, chicken, pork) - optional

Salt, cayenne pepper or red pepper to taste


Directions:

1.Bring two cups of water to a boil in a large pot.

2. Add your greens of choice. Cover and steam them until the greens are nearly tender.

3.While the greens are steaming: combine the flour, lemon juice, and a few spoonfuls of water in a small bowl or cup.

4.Stir vigorously until smooth.

5.Remove greens, once tender, from heat and drain.

6. Heat oil or butter in a separate pan. Saute the onion, tomatoes, and hot pepper together.

7. Add spices to taste.

8. (Optional) Add your meat of choice (chopped or sliced if adding directly to the greens).

9. Add the flour-lemon juice mixture and stir until smooth.

10. Reduce heat. Add drained greens.

11. Cover and let entire mixture simmer over low heat until the sauce is thickened.

ENJOY!