There are huge selections of green leaf vegetables that people back at home eat everyday. They are very fresh, healthy and tasty. This one I have today is called amaranthus, which has mixture of green and purple leaves. As we all know colorful vegetables are usually healthy. I used to do research on extracting bio-active compounds from plants. It is true that those bio-active compounds usually themselves have colors and give the plants colors. They were found to have antioxidant, anticancer or anti-inflamation activities. Whereas compounds like sugars and starch are usually colorless. So I personally tend to buy colorful vegetables and choose purple cabbage over white cabbage.
The recipe I have today is a generic way to stir fry Asian greens and you can pretty much cook any kinds of greens with this method. 🙂
Amaranthus (1 bunch), garlic (2 cloves), canola oil (1 tablespoon), sugar (a pinch), salt.
What to do :
- Into a frying pan heat canola oil over low heat, add sliced garlic and cook until garlic is brown. Transfer them onto a paper towel to drain.
- Add the greens into the above garlic infused oil. Fry for 1 minute over high heat, or as soon as all the leaves changed texture.
- Turn off heat, season with sugar and salt.
- Serve with burnt garlic as a side.