When it came time to plant amaranth, I spaced them a foot apart so that they can grow tall, flower, and produce grains. I had to thin the seedlings, which is when I learned you can also eat amaranth leaves. My first thinning were young leaves, which added a colorful addition to my salads.
I wanted to know what cooked amaranth leaves tasted like, so I let some of the seedlings get about two feet tall and then picked some leaves.
As the leaves get larger they are a mix of green and red. I heated up some oil, chopped the leaves, and minced some garlic.
I sauteed them for about five minutes and here is the finished product:
This post is shared at Green Thumb Thursday at Grow a Good Life.