Clarion is also known as Chinese spinach or amaranth. It is a dark green leafy vegetable that shrinks when heated. You require about 350 to 400 grams per person. The stems are a bit tough, so it’s best to cut away the lower part of them. If you heat it, it smells a bit like kale.
Cooking with clarion:
Remove the leaves from the stems, wash them let and cut as desired. This vegetable is very versatile, you can use it for stir-frying, blanching or eat it raw in a salad. It combines well with meat and fish. Do you want to keep it simple? Remove the leaves from the stems, chop the lower part of the stems and throw it away. Fry an onion and some garlic and crumble a bouillon cube or add some dried spices to taste (salt, pepper, turmeric, curry or nutmeg for example). Bake the clarion part by part, because it shrinks a lot when heated and you won’t be able to put it all in one pan. When all the clarion has wilted, it is ready for use. Serve with sweet baked potato and meat, tempeh or fish.
Is clarion healthy?
It is rich in iron, vitamin A, B and C.
In the fridge you can store clarion for three to four days.
In The Netherlands you can buy clarion at supermarkets and tropical groceries.
Combines well with:
Belicious Vegetable Raw Stir-fry Iron Vitamin A B C