Dodo

🥬 Edible amaranth leaves cooked with onion and tomato, a simple peanut-free adaptation.

Ingredients

• 600 g reliably identified edible amaranth leaves, cleaned weight without tough stems
• 150 g peeled sliced onion
• 250 g diced tomato
• 10 ml sunflower oil
• 100 ml drinking water, plus more if needed
• Up to 1 g salt

Preparation

Buy identified food-grade amaranth leaves. Remove tough stems, wash thoroughly, drain, weigh 600 g usable and cut short strips.

Prepare onion and tomato. Heat 10 ml oil in wide pan and soften onion 5 minutes over moderate heat without dark browning.

Add tomato, cook 5 minutes stirring until beginning to break down, then add measured 100 ml water.

Add leaves by handfuls, partly cover and cook gently about 15 minutes, stirring, until leaves and fine ribs fully tender.

Test a retained fine stem and extend gently if needed. Add hot water if bottom dries, or briefly uncover excess liquid; keep moist greens, not a large soup.

Taste, salt only if needed and divide 4 side portions. No peanut, sesame, bicarbonate, meat or cereal included.