Healthy Wild Amaranth Utaifi

Name: Healthy Wild Amaranth Utaifi
Prep time: 30 min
Cook time: 20 min
Yield: 6-8
Cuisine: Middle Eastern

Add to recipe book

roubashahin.com.au

Sides

Get ready to taste the flavours of our grandmas' cooking with Wild Amaranth Utaifi - a healthy and delicious braised greens recipe. Try it with your favourite protein!

PREP TIME

30 minutes

COOK TIME

20 minutes

SERVES

6-8

About this recipe

Wild Amaranth Utaifi: A Delicious and Healthy Recipe Inspired by Grandma

Indulge in the healthy and delicious Wild Amaranth Utaifi, a recipe that our grandmas created using wild amaranth greens! These leaves, also known as Vlita to the Greeks, are the star ingredient in this plant-based dish that’s easy to make and bursting with nutrition and flavour.

Savour the taste of tradition as Wild Amaranth Utaifi is a great source of vitamins and minerals, making it an excellent addition to your diet. Serve it alongside chicken chops, meat, barbecue, or any protein, as this recipe offers an array of flavours to complement your meal.

So, why wait? Enjoy the delightful flavours of our grandmas’ cooking with this healthy and easy-to-make Wild Amaranth Utaifi recipe!

Ingredients

¼ cup olive oil
2 onions, chopped
4 garlic cloves, crushed
500 grams of amaranth leaves, washed and stems removed
1 x can chopped tomatoes (420 grams)
¾ cup chopped coriander
Salt to season

Notes from Rouba

Wash the amaranth leaves thoroughly to remove any dirt or debris
Remove the stems from the leaves before cooking
Use fresh or canned tomatoes according to your preference
If making a large pot, add the amaranth leaves gradually to avoid overcrowding the pot. Salt the leaves in stages as it helps them wilt, and then add more leaves and salt as needed.

Method

Step 1.

In a deep pot, heat the olive oil over medium heat. Add the chopped onions and crushed garlic, and sauté for 7-10 minutes until the onions are softened and translucent.

Next add the washed amaranth leaves to the pot, season with salt, and stir. The leaves will wilt as they cook.

Step 2.

Add the chopped tomatoes to the pot and bring to a simmer. Let the mixture cook for 10-15 minutes, stirring occasionally.

Once the amaranth greens are tender and the tomatoes are cooked through, add the chopped coriander and stir to combine.

Serve the Utaifi hot with fresh bread or as a side dish with protein.