- 1 large bunch amaranth greens, about 6 to 8 ounces
- 3 cloves very fresh garlic, crush
- 3 tablespoons cooking oil or lard
- Salt to taste, about 1/4 teaspoon
Cut the amaranth greens into 2-inch segments, preserving the natural shape of the leaves whenever possible. For the thicker stalks, cut the stalks into 1/2 inch lengths.