Our farmer extraordinaire, Damian, advised me that amaranth greens can be cooked just like spinach. Sautée them with garlic, onions, and a squeeze of lemon or lime (he says citrus really enhances the flavour of amaranth). This recipe works off of Damian’s suggestion, combining the sautéed greens with two other West Indies favourites: sweet potatoes and curry. Serve as a side dish to grilled fish, tofu, or chicken. INGREDIENTS: • 2 tablespoons olive oil • 2 medium sweet potatoes, diced into 1⁄2 cubes • 1 1/2 teaspoons curry powder • 1/3 cup water • 1/2 cup red onion, coarsely chopped • 1 bunch mixed greens (amaranth, collards, etc.), roughly chopped • 1 tablespoon lemon juice • Coarse salt and ground pepper INSTRUCTIONS: 1. Heat olive oil in a large nonstick skillet over medium heat. Add sweet potatoes and cook, stirring until they start to soften, 8 to 10 minutes. 2. Add curry powder. Cook 1 minute. 3. Add water and chopped red onion Cook, stirring, until water evaporates and potatoes are tender and browned, about 10 minutes. Transfer to a bowl. 4. In the same skillet, cook amaranth and collards until they begin to wilt, 2-4 minutes. 5. Add to potatoes back to pan. 6. Stir in lemon juice; season with coarse salt and ground pepper. Garnish with any (or all!) of the following: cilantro, toasted almonds or cashews, raisins or dried cranberries, pumpkin or sesame seeds. Serves 4.