By Harold McGee
Amaranth (species of Amaran-thus), sometimes called Chinese spinach and other names, has been enjoyed since ancient times in both Europe and Asia. Its tender, earthy-flavored leaves are rich in vitamin A, but also in oxalates: two to three times more than spinach, for example. Boiling in copious water will remove some of them.
From the book On Food and Cooking (2nd edition) by Harold McGee. © 2004 Harold McGee. By permission of Scribner, a division of Simon & Schuster, Inc.