Amaranth will reseed around your garden and the plants can grow quite large. You can use them alone in this recipe, or combine them with other nutritious “weeds” like purslane and Florida pellitory.

Makes 4 servings.

Ingredients

2 quarts fresh or frozen amaranth leaves, chopped

1 onion, chopped, or 1/4 tsp onion powder

1 Tbs coconut oil

1 tsp fresh oregano, chopped (or 1/2 tsp dried)

1 tsp fresh sage, chopped (or 1/2 tsp dried)

1/2 tsp fresh rosemary, chopped (or 1/4 tsp dried)

5 sundried tomatoes, finely chopped

1/4 tsp red pepper flakes (optional)

1 cup Chicken Stock or Bone Broth

1 jar marinated artichokes

salt and pepper to taste

Directions

In a large pot, heat oil and herbs. Add onion and sauté until soft, about 5 minutes.

Add amaranth leaves and stir well to coat with the oil and herb mixture. Add broth and artichokes with their liquid and stir well to mix.

Put the lid on, then turn down the heat to medium-low. Wait 10 minutes.

Stir well and test for texture. Amaranth leaves have textures ranging from smooth to rough. If you want them softer, put the lid back on and cook 5 minutes more.

Season to taste with salt and pepper.