Recipe by Emilia Petrucci
1 tbsp olive oil
2 tbsp shallot, minced (about 1/2 large shallot)
1 tbsp capers, drained
1 bunch amaranth greens, chopped
Salt and pepper to taste
1 tsp dried red chile flakes
Heat oil in a sauté pan over medium heat.
Add shallot and sauté for about 3 minutes, until fragrant.
Add capers and sauté for 1 minute.
Stir in amaranth greens and sauté until tender. Season with salt and pepper to taste.
Sprinkle red chile flakes over greens before serving.