Amaranthleavesspinachincoconutmilk Recipes

AMARANTH LEAVES SPINACH IN COCONUT MILK

Amaranth Leaves Spinach in Coconut Milk image

Amaranth leaf is cooked in many cultures around the world. It is a flavoursome and nutritious green. Of course any other leafy green could be substituted. Serve with rice or grain of your choice.

Provided by ballarat

Categories Spinach

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 kg amaranth, leaf
1 liter water
420 ml coconut milk
1 large onion
2 large tomatoes
1 tablespoon vegetable oil
1 teaspoon salt
1 lemon (optional)

Steps:

Bring water and salt to the boil in a large pot.
Add washed amaranth leaves and boil for 15 minutes or until tender.
In a separate pan, heat the oil and cook the chopped onion until golden brown.
Add the chopped tomatoes and cook until soft.
Add the well drained amaranth leaves and stir to combine.
Add the coconut milk and continue cooking for about 10 minutes.
Adjust seasoning or add lemon juice to taste.

Nutrition Facts : Calories 1189.2, Fat 43.7, SaturatedFat 24.2, Sodium 618.7, Carbohydrate 171.5, Fiber 18.3, Sugar 8.2, Protein 36.9

HOMEMADE OAT MILK

Homemade Oat Milk image

Oat milk is both inexpensive and incredibly easy to make it home, and its foaming properties and pleasing taste make it a satisfying dairy-free alternative to your morning coffee routine.

Provided by Food Network Kitchen

Categories beverage

Time 6h10m

Yield 4 cups

Number Of Ingredients 4

Ingredients

1 cup old-fashioned or steel-cut oats, rinsed
3 tablespoons maple syrup
1 teaspoon pure vanilla extract
Kosher salt

Steps:

Combine the oats with enough water to cover in a medium bowl. Soak the oats, refrigerated, to soften, at least 6 hours and up to overnight.
Drain and rinse the oats very well to remove any residue. Combine the oats with 3 cups fresh water in a blender. Blend on high until the oats are completely pulverized, 2 to 3 minutes. Strain the oat milk through a fine-mesh strainer or cheesecloth into a container. (Save the oat pulp for smoothies or to use in baked goods.) Whisk in the maple syrup, vanilla and 1/4 teaspoon salt. Store the oat milk in an airtight container in the refrigerator for up to 5 days.

Nutrition Facts : Calories 120, Fat 1.5 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 75 milligrams, Carbohydrate 24 grams, Fiber 2 grams, Protein 4 grams, Sugar 10 grams

SAUTEED KALE WITH COCONUT MILK

Sauteed Kale with Coconut Milk image

Kale with coconut milk and ras el hanout--it's delicious!

Provided by Dara

Categories Side Dish Vegetables Greens

Time 20m

Yield 4

Number Of Ingredients 6

Ingredients

1 bunch kale
2 cloves fresh garlic, minced
2 teaspoons ras el hanout
1 pinch salt
1 teaspoon coconut oil
½ cup coconut milk

Steps:

Wash kale and shake almost dry. Leave a little water clinging to the leaves. Remove tough stems and coarsely chop or tear the leaves.
Mix garlic, ras el hanout, and salt together in a small bowl with a fork.
Heat a large skillet over medium-high heat. Add 1/2 of the kale. Stir until starting to steam. Add remaining kale and stir again. Cook until leaves are dark green and wilting, about 5 minutes. Push leaves to one side of the skillet. Add coconut oil to the empty side and let melt. Pour ras el hanout mixture into the pool of oil and stir until fragrant, about 20 seconds.
Pour coconut milk into the skillet and stir well. Saute until sauce starts to thicken, 4 to 5 minutes.

Nutrition Facts : Calories 126.9 calories, Carbohydrate 13.1 g, Fat 8.1 g, Fiber 2.9 g, Protein 4.5 g, SaturatedFat 6.4 g, Sodium 91.4 mg

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