This beautiful vegetable is amaranth, also called Chinese spinach. It's common and widely used in Africa and Asia; also, it's super healthy, like regular spinach. (Note: all veggies are super healthy!) I buy it in these massive bunches from my local "wet market" and use it any time spinach would be used, for example, in this colourful and tasty frittata.
Amaranth and other leafy greens are great to cook with and it's almost impossible to use to too much! I measured the (large) handful I wanted to use, and concluded that 100 g was about 3 1/2 cups. But use however much greens you want, since they all cook down a lot, and they have a striking, earthy taste that shouldn't be missed.
I also used a fair amount of chives: their peppery bite works well against the backdrop of the greens. The fritatta is rounded out by the creamy eggs and mild goat's cheese. A delicious supper for two or side dish for four.
Amaranth, Chive, and Goat's Cheese Frittata
adapted from River Cottage Everyday
serves 2 as a main course or 4 as a side dish
1 T olive oil or butter
75 g back bacon (2 rashers)
1/4 c (50 g) chopped chives
3 1/2 c (100 g) amaranth or spinach
25 g (2 T) grated Parmesan cheese
pinch of nutmeg
1/4 c (25 g) mild goat's cheese, crumbled
Preheat the oven to 355 F (180 C).
Heat the oil in an oven-proof frying pan. Add the bacon and for a few minutes. Add the chives and cook for a few minutes more.
Add the amaranth or spinach and cook just until it is wilted and cooked down. Remove from the heat.
In a bowl, beat the eggs and add the cooked bacon mixture along with the cheese and nutmeg.
Return to the frying pan and cook gently without stirring to let the eggs set. After about five minutes, check by jiggling the pan to see that the eggs are set on the bottom. Sprinkle the goat's cheese over top and put the frying pan in the oven for 5 to 10 minutes, just until set. Use the grill for a few minutes, if you like, to make the cheese bubble.