Last week at my local Farmer's Market, I picked up some greens I've never cooked with before, quinoa and amaranth. The farmer I purchased them from informed me that they would be great added to salads and also could be cooked up like any other green. I washed them up, broke off their stems at the intersection with the leaf and tossed them in a pan. Evaluation: delicious!!
Sesame Greens |
- 1 shallot chopped
- 1 clove garlic chopped
- amaranth greens
- quinoa greens
- olive oil
- sesame oil
- sea salt
- pepper
- sesame seeds
Wash and de-stem greens. Remove quinoa flowers and seeds (see below). Saute wet greens in a little olive oil. When softened, pour on sesame oil, salt and pepper and top with sesame seeds.
Remove the quinoa flowers |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYMCpbpFQXXIbcEimO8mn4xHGKGuC07ETD1g1r7lswDXQCdP1B6BLoc5J1_NCUSdI786jZ8VXy6IfpbWhVncR0xwsgUHIBisQySVARjJQyqP6RYXLXQf7BIV5OQO0_U1IbDr2o6pFrpleO/s1600/freshgrown2.jpg)
__________________________
Follow Gourmet Chief and Master Gardner Sue Pipal. She writes at Eat Thrive Heal