Prepare the amaranth by separating the leaves from the stems. Roughly chop the leaves, you should have about 3 cups of lightly packed leaves. Cut the stems into ½” long pieces and keep separate from leaves.
Melt butter in a medium sauté pan over moderate heat. Add onion and garlic and sauté until tender, add peppers and amaranth stems and sauté for about 2 minutes. Add lime juice and amaranth leaves, season with salt and pepper and cover. Simmer until the leaves have wilted down. Check the pan periodically, add 1-2 tablespoons of water if needed.
Once leaves have wilted, add edamame, corn, chili powder, and oregano.
Stir to combine and return cover. Simmer for 3-5 minutes. Add cider vinegar and adjust seasoning with salt and pepper.
Notes
Recipe from the Harmony Valley Farm Archives (2007)
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