FOTOOSVANROBIN/FLICKR
Travel

Amaranth Leaves

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

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.