Amaranth Greens - 5lb

Before spinach became the world’s most recognized leafy green, much of the world relied on amaranth. Cultivated for thousands of years across Central America, Asia, and Africa, amaranth has long been prized as both a grain and a vegetable. While the grain often gets the attention today, the greens remain one of the finest cooking greens you’ll find.

Matt Fry’s amaranth is harvested while the leaves are still young and succulent, giving them a remarkably tender texture. The leaves are broad and delicate with vibrant green tones and subtle burgundy highlights, cooking down quickly while maintaining their body.

The flavor sits somewhere between spinach and young beet greens—earthy, slightly nutty, with a gentle mineral sweetness and none of the assertive bitterness found in many brassicas. The stems are equally usable, remaining tender and juicy rather than fibrous.

Flavor & Texture

• Tender, succulent leaves
• Mild earthy sweetness with light nuttiness
• Silky when cooked, crisp when young and raw
• Tender stems with excellent eating quality

For the Kitchen

• Quick sauté: Garlic, olive oil, and a squeeze of lemon is often all it needs.
• Braised: Excellent with beans, field peas, or smoked meats.
• Soups & curries: Holds its integrity while enriching broths.
• Raw: Young leaves make an excellent addition to mixed salads.
• Pasta & grains: Fold into risotto, farro, or fresh pasta just before serving.

Unlike spinach, amaranth holds onto more of its texture during cooking, making it especially useful where you want a green that doesn’t simply disappear into the pan.

It’s one of those crops that deserves far more attention than it receives—a traditional food throughout much of the world, thoughtfully grown by Matt Fry, and a reminder that some of the oldest vegetables are still among the very best.