FOR RICHER OR POORER

SAVORY AMARANTH PORAGE

Amaranth is a common flower in North America and it’s seed is what we consume as a gluten free and local grain. It can be enjoyed sweet with fruit and milk or savory with seasoned veggies. I love a savory breakfast and could have even added a poached or fried egg to this warming breakfast, afternoon meal or side dish. Amaranth is also very cheap! So you can buy it in bulk and store it for that day when you thought you had nothing to eat, which is how I came upon this recipe. I had a few tomatoes and chard leaves in the garden, a jar of fresh sour kraut and a massive appetite! – at the time I did not soak the amaranth and it cooked for 30+ minutes, I definitely recommend soaking it overnight!

INGREDIENTS

1 cup amaranth makes 6 servings

A large grip of cherry tomatoes or sliced tomatoes

2 fist-fulls of coarsely chopped chard, kale, collard greens or broccoli

¼ cup sour kraut and juice

• Soak Amaranth Seeds overnight in water to shorten cooking time and make seeds more nutritious and digestible.

• 1 cup Amaranth to 1.5 cups water and pinch of salt

• Cover, wash and drain amaranth.

• Bring amaranth to a boil with 1.5 cups water, stir and reduce heat to simmer for 10 minutes.

• Remove from heat and stir. Set aside.

• In a cast iron pan I sautéed the tomatoes, chard and onion in oil. When I cook greens I usually add a ½ cup of water and put a lid on the greens until all the water is evaporated. Then I remove the lid and sauté the greens. At this point I would add the sauerkraut so it can fry up a little and grill. Maybe, with a few tablespoons of the juice to flavor the greens.

• Put the amaranth back on the heat and sir in sour kraut juice and season with salt to taste.

• Plate porridge, I added a little vegan butter or olive oil, then add greens and serve. Add a poached egg or bacon from your local farm for a hearty addition.

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