This leafy green looks something like watercress but has a distinctive flavor—nutty, pealike, slightly peppery. I use the young tricolor leaves raw in salads, and when the amaranth is more mature and the leaves have a red tint, I stir-fry them quickly, sometimes in combination with spinach, or braise them with onion, garlic, chicken stock, and cumin. —Floyd Cardoz, chef and author, New York City
_ Floyd Cardoz, chef and author, New York City_ “I stir-fry them quickly, sometimes in combination with spinach, or braise them with onion, garlic, chicken stock, and cumin.” Read the complete SAVEUR 100 story » See the complete list of SAVEUR 100 items »
This leafy green looks something like watercress but has a distinctive flavor—nutty, pealike, slightly peppery. I use the young tricolor leaves raw in salads, and when the amaranth is more mature and the leaves have a red tint, I stir-fry them quickly, sometimes in combination with spinach, or braise them with onion, garlic, chicken stock, and cumin. —Floyd Cardoz, chef and author, New York City
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