It is June and amaranth is in season in New York. You can buy it now by the bunch at farmers markets, sold as amaranth or callaloo (callaloo is a Caribbean catch-all that could also refer to taro leaves).
Or you can collect the tender tips, leaves and unripe green seedheads - source of the pseudo-grain seeds - in your garden and or in wild places where it is known much less properly as pigweed.
Regardless, it is a delicious cooked green.
This recipe is from the amaranth chapter of Forage, Harvest, Feast, and it makes the most of the first farmers market tomatoes, ripe and unripe, and soft, creamy fresh mozzarella. Read a bit more about amaranth in the intro to that chapter, because there is lots to know.
Other recipes there include Amaranth Breakfast Tacos, Amaranth Greens with Sumac Schwarma Spice, Preserved lemon and Pigweed Pesto, Amaranth and Caramelized Onions on Toast, Amaranth Callaloo, Amaranth and Sheep Sorrel Chicken Bredie (for South Africans), and Amaranth and Spiced Lamb Stew.
Now I'm hungry...
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