A traditional Jamaican/West Indian dish featuring amaranth.


  • 1 bunch amaranth greens
  • 1/2 tablespoon cooking oil
  • 1/2 tablespoon butter
  • 1/2 onion, chopped
  • 1-2 whole scallions, chopped
  • 1 sprig fresh thyme, or 1/2 teaspoon dried
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup water


Remove the small branches with leaves from the main stem and submerge the amaranth into a bowl of cold water. Let soak for a minute and remove, discarding the water. Repeat 2 more times. Finely chop the leaves and branches and set aside.  Heat the oil and butter in a medium-size skillet over medium heat until the butter is melted. Add the onion and scallions, stirring until the onion begins to soften, about 2 minutes. Add the amaranth, thyme, salt, and black pepper. Mix all of the ingredients together, add the water, and cover. Cook over medium heat until the stems are tender, about 8 minutes.