Sautéed Amaranth with Fennel and Cod

This is a simple and delicious way to use any greens the farm share may send your way (not just amaranth!) The flavorful broth is a lovely complement to a light, white fish. The fennel provides a crunchy texture to the sautéed greens and a herbal accent to cut through the rich broth. 

INGREDIENTS

1 lb. amaranth greens - stems removed (or whatever the farm share gives you!)

6 cloves garlic - chopped 

2 inch section ginger - chopped 

1 white onion - chopped 

1 anchovy

1 cup coconut milk 

½ cup chicken stock 

1 fennel thinly sliced 

¼ cup fennel fronds chopped 

1 lb. cod or other white fish 

Jasmine rice 

Oil for pan

Salt to taste 

DIRECTIONS

1. Add garlic, onions, ginger and anchovy to pan with a few tablespoons of oil. Saute till soft and translucent 

2. Add coconut milk and chicken stock to pan and bring to a simmer 

3. Add amaranth leaves and allow to wilt

4. Season cod with salt and pepper and add to pan. Cover with lid and allow to steam, flipping once 

5. Plate with rice on bottom, amaranth greens and milk laddled on top, sliced fennel, cod, and fennel fronds on top

6. Season with salt