- 1/2 cup chicken broth or veggie stock
- 1 tablespoon garlic
- 1 tablespoon fresh ginger
- /2 pound amaranth greens, washed, rinsed and sliced into ribbons
- 4 green onions, white and green parts, chopped
- Salt & pepper to taste
In a large skillet, heat the broth over MEDIUM HIGH. Add the garlic and ginger and cook for a minute. Add the greens, in batches if needed. Cook until soft, stirring often. Near the end, add the green onions. Season to taste and serve.