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Sonoran-Style Amaranth Greens (Quelites)
- 1 tablespoon olive oil
- 1/2 large onion, diced
- 4 cloves garlic, chopped
- 2 dried red chiles
- 1 large tomato, diced
- 1 bunch amaranth greens, stemmed and chopped
- 1 cup cooked beans
- 3 cups broth
Heat olive oil in a large pan over medium-low heat and add onion. Sauté for 5 minutes. Add garlic and chiles to the pan and cook for another minute. Add tomatoes to the pan and simmer for 2-3 minutes. Add greens, broth, and beans to the pan and stir everything together. Simmer for 20-30 minutes, or until the dish reaches your desired consistency. Taste for seasonings and adjust if needed. Serve with bread or tortillas.
Submitted by Shelby Thompson, Tucson CSA