🌿 The Surprising Superstar in My Backyard: Spinach Amaranth
If you had told me a few years ago that I’d be genuinely excited over a leafy green sprouting near the wall of my backyard, I’d have raised an eyebrow. Yet here I am, gushing over spinach amaranth—a plant I didn’t even know existed until it showed up like an uninvited (but totally welcome) guest.
At first glance, it looked like any other green thing doing its thing among the cracks. But then those smooth leaves and upright stems caught my eye. It wasn’t just surviving—it was thriving. And as it turns out, spinach amaranth isn’t just pretty... it’s practical.
Also known as Amaranthus dubius, this plant is a staple in many parts of Asia, Africa, and the Caribbean. Some call it Chinese spinach, others refer to it as “yin choy”—but regardless of the name, it has a well-earned reputation for being both nutritious and delicious.
🥄 How I Use It The flavor’s mild, kind of like regular spinach but with a bit more texture. I started tossing it into stir-fries with garlic and soy sauce, but it also holds up beautifully in soups. Some folks even juice it, though I haven’t gotten that adventurous yet.
🌞 Growing It Has Been Shockingly Easy No fuss, no drama. It doesn't demand perfect soil or endless sunlight. Just a little care, and it gives back generously. I’ve started trimming some for the kitchen while letting the rest grow wild. There's something deeply satisfying about harvesting something you didn’t expect to grow at all.
💚 More Than Just a Plant What I love most is how spinach amaranth reminds me that life has funny ways of introducing good things. Whether you’re a seasoned gardener or just dabbling, keep an eye out for plants like this—they’re the ones that surprise you in the best possible ways.
🌿 Green Lentils with Amaranth Spinach
🛒 Ingredients
1 cup green lentils, rinsed
3 cups water
1 chicken bouillon cube
½ tsp salt (adjust to taste)
2 cups amaranth spinach, chopped
🍳 Instructions
Boil the lentils In a medium pot, combine lentils and water. Bring to a boil, then reduce heat and simmer for about 25–30 minutes or until lentils are tender.
Add flavor Once lentils are cooked, stir in the chicken cube and salt. Let it dissolve and infuse the broth.
Add the spinach Toss in the amaranth spinach and simmer for another 2–3 minutes until wilted but still vibrant green.
Serve warm Spoon into a bowl and enjoy as-is, or pair with warm bread, rice, or even a splash of olive oil and lemon for a twist.
