Doodo

🥬 Tender amaranth greens with tomato and onion, four side portions, without peanut or cream.

Ingredients

• 500 g edible amaranth leaves and tender tips, after trimming
• 150 g diced tomato
• 100 g finely sliced onion
• 20 ml neutral oil
• Up to 50 ml drinking water if needed
• About 2 g salt, adjust

Preparation

Trim roots, damaged leaves and thick stems; weigh 500 g usable greens. Prepare a large covered sauté pan.

Wash in several changes of water, lifting leaves out to leave grit behind. Drain and chop coarsely.

Prepare onion and tomato; measure oil and reserve water for use only if dry.

Soften onion in oil over medium heat about 4 minutes without heavy browning.

Add tomato and cook about 4 minutes, lightly crushing. Reduce heat and add a little reserved water only if sticking.

Add greens in 2–3 batches, stirring to wilt. Lightly salt, cover and cook about 5 minutes over moderate heat.

Uncover; check leaves and tender stems. Extend as needed or evaporate excess liquid without drying out. Adjust salt.

Serve hot in four side portions; staples or beans are separate. Refrigerate leftovers promptly and preferably use next day after reheating.