Clean and thoroughly wash the amaranth greens. I always add a little vinegar to the last bowl of water I wash them in, to get rid off any unwanted bugs or pests.

Pour some water into a pot and when it boils add salt.

Add the amaranth greens into the boiling water. You don't want to overboil them but you want them to keep their colour and form.

When they are tender but not overcooked, strain and serve with good quality olive oil, finely cut garlic and vinegar.