Guisado de Quintonil (Stewed Amaranth Greens)

For those looking in the right place, amaranth greens appear periodically in Chinese, Indian and Latin American markets, always sold in bushy, floppy bunches. The large flat leaves' undersides are threaded through with crimson veins, decorative enough to be worthy of any avant-garde floral arrangement worth its mettle. Instead of a Vase Cafe Drake plopped ours in the more conventional Pot for a quick blanching - the full recipe follows below. This is a Mexican take on amaranth leaves, prolific in Latin kitchens during Mexico City's rainy summer season.

• 3/4 pound quintoniles (amaranth greens)
• Salt
• 1 tablespoon vegetable oil
• 1/2 white onion, chopped (about 1 cup)
• 2 cloves garlic, minced
• 1/2 large serrano chile, minced with seeds (about 2 teaspoons)
• 3 tomatoes, chopped
• 1/4 teaspoon ground black pepper
• 1/4 cup chicken broth
• Tortillas, for serving

1. Wash the greens several times in cold water to remove excess dirt. Fill a 3½-quart pot about two-thirds of the way with water and bring to a boil. Add 1 teaspoon salt and then the greens. Boil until just tender, about 3 minutes (timing will vary if using other greens). Strain and set aside.

2. In a large skillet, heat the oil over medium-high heat. Add the onion and cook until translucent and softened, 3 to 5 minutes, stirring frequently. Add the garlic, stirring until aromatic, 15 to 30 seconds. Stir in the minced serrano, tomatoes, black pepper and one-fourth teaspoon salt, or to taste. Cook until the tomatoes just begin to break down, about 5 minutes.

3. Pour in the chicken broth and stew, covered, until the flavors marry, about 10 minutes. This makes about 4 cups quisado de quintonil. Serve with tortillas.