Amaranth / Hin Choy / Klaroen
It's supposed to be like spinache:
"Nutritionally, both the leaves and grain of amaranth are of unusual value. Tasting like spinach with a touch of horseradish, the raw greens have substantially more calcium than beet greens, kale, chard, and spinach, and more iron than all these leaf vegetables and collards as well. Because the gigantic amaranth yields four times more green matter than comparably light-and-carbon-dioxide-efficient plants, researchers have declared it an outstanding source of leaf protein concentrates that can be used as fodder or as human food. You can eat the stems and leaves of young stem tips together, but it's best to cook the more mature stems alone for 8 to 10 minutes (they taste a little like artichokes). To retain the most iron and vitamin C in the leaves, steam them for 10 minutes. You can then serve them with butter or mixed with peanut butter you've blended with water. If you like, add the raw leaves to soup broth or stir-fry them in heated oil in which you've browned a garlic clove, then stir-fry in some ground pork, add boiling water, and simmer a while."
From: www.astray.com
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