- serves 4 people
- preparation 5 minutes
- cooking 15 minutes
- difficulty Easy level
Ingredients
- 1 kg fresh amaranth
- 5 L cold water
- ¼ cup (60 ml) olive oil
- salt
- lemon quarters
Instructions
Cut the long stems off the amaranth just below the bottom leaves and wash well. If the individual bunches are very big, cut them in half.
Fill a very large saucepan with the water. Put in the amaranth and bring to the boil, uncovered. When the greens have gone soft , remove them from the pan and drain.
Note
• Vlita, or amaranth, boils down to nothing, so don't be surprised by the amounts given.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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