Seasoned Amaranth Greens recipe - ingredients, nutrition and when to eat it
Seasoned amaranth greens are a summer side dish made by tossing briefly blanched greens with doenjang and perilla oil.
Seasoned amaranth greens are a summer side dish made by tossing briefly blanched greens with doenjang and perilla oil. The tender leaves go well with the savory depth of doenjang and the nutty aroma of perilla oil, making them a light accompaniment to rice.
Vegetables · 15 minutes to cook
Nutrition (per 138g serving): 105.9 kcal · protein 4.1g · carbohydrate 6.7g · fat 7.7g · sodium 591.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Blanch the amaranth greens only until they wilt, as overcooking can make the leaves too soft.
Tips: Squeezing out the water too firmly can make the greens dry.
Tips: Doenjang varies in saltiness by brand, so add it gradually rather than using too much at first.
Tips: Let the seasoned greens rest for about 5 minutes so the flavor soaks into the leaves and becomes more mellow.
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Ingredients (1 serving)
- Amaranth greens — 120 g
- Doenjang — 8 g
- Minced garlic — 3 g
- Perilla oil — 5 g
- Toasted sesame seeds — 2 g