Maricel Presilla, Latin American culinary historian, calls this dish ensalada de bledo blanco, explaining that so-called “sweated salads” were popular in Cuba around 1900. Although it is lightly cooked and fresh in color and taste, its texture is more stewy than salad in contemporary terms; but, as in salad, only the leaves are used. Serve with grilled steak or chops, or with a toss of rice, beans, and corn for a meatless meal.
Maricel Presilla’s traditional recipe calls for 6 more garlic cloves and a large onion, but I am an allium wimp and have modified it for my taste. Cumin, allspice, and sesame are inspired seasonings that subtly underscore the amaranth. Do not be tempted to omit them.