Red stripe amaranth, also known as Chinese spinach, is a commonly cultivated variety of spinach in Asian cultures. The entire plant is edible raw although it is more commonly eaten cooked. Chinese spinach has a sweet vegetal flavor with a lingering grassy taste. It is high in iron, calcium, folate, and vitamins A, B6, and C as well as being a source of complete protein for vegetarians or vegans. This vegetable pairs exceptionally well with garlic and salt.
Uses: Stir-fry or sauté amaranth with strong spices and sauces until the leaves are wilted. Alternatively, blanch amaranth in heavy salted water for 10-20 seconds or until wilted and drain well before use in cold spinach salads, fillings, and recipes.