Admittedly, wild amaranth aka pigweed, is on the top of my most favorite all-around wild greens. They mimic most similarly cultivated spinach (of which they’re a cousin) in texture, flavor and culinary application. This recipe was made with mostly wild amaranth greens, but with a few generous handfuls fo shepherd’s purse and wood sorrel. Use your favorite wild greens.
Wild Amaranth in Sesame Ginger Miso Sauce
What You Need:
About 2 quarts of wild amaranth (or more, it’ll cook down if you have ‘em)
3 cloves garlic, smashed
2 tbsp butter
1/2 cup water
3 heaping tbsp miso
3 tbsp sesame seed oil (toasted is preferable)
2 heaping tsp fresh ginger, finely minced
pinch of cayenne
2 tbsp sesame seed
- Heat the butter in a medium skillet until melted.
- Toss the smashed garlic and minced ginger into the melted butter and let cook down until the aroma mellows and the garlic softens.
- Wash and drain the greens, then roughly chop. Toss them in the hot pan and cover with a lid to wilt.
- In a small, dry skillet, roast the sesame seeds at a low heat and stir often to toast them.
- While all of this is going on, mix the water, miso, sesame oil, and cayenne in a bowl until the miso is fully dissolved.
- Check the greens and stir. Once they have reduced in size by about half, pour in the sauce and toss in the toasted sesame seeds. Stir and allow to heat through.
- Serve immediately as a main dish, over rice or rice noodles.