Friday, July 27, 2012
By Joy Y. Wang : WNYC Producer
Amaranth, a plant long cultivated for its seeds and leaves, is thriving at the Brooklyn Botanic Garden. Chef Ariel Nadelberg talks about cooking with the greens and herb gardener Caleb Leech explains why the plant is a survivor. Try Nadelberg's recipe for Amaranth Two Ways with Miso, Sautéed King Oyster Mushrooms, and Summer Squash.