Vegetables · Fresh
Amaranth leaves
Also called Chinese spinach, callaloo, chaulai, yin choy
Tender green or red-veined leaves with an earthy, spinach-like taste; stir-fried with garlic in Chinese cooking, made into saag in India and callaloo in the Caribbean.
What can replace it
- T1 · Great swapSpinach
- T2 · GoodSweet potato leaves
Softer and slightly slippery.
- T2 · GoodSwiss chard
Chunkier stems; cook the stems longer.
- T2 · GoodWater spinach
Hollow crunchy stems; milder.
- T3 · In a pinchKale
Tougher and more bitter; cook longer.
Cook with Amaranth leaves
No recipes use it yet.