Quick-Cooked Greens

I learned this approach in the Seychelles in 1984 from the family on the other side of the hedge. In both Mauritius and the Seychelles they like their greens, bredes, cooked this way. So does everyone else who ever encounters this method, which works with greens of any sort. If the greens are tough or leathery, blanch them briefly. Otherwise, they’re in and out of the pan before you know it.

Amaranth is one of those neglected food plants you see all over the world, more often