- 6 c baby amaranth greens, chopped
- 2 scallions, thinly sliced
- 5 basil leaves, julienned
- 4-6 tsp RR&Co Heirloom Garlic Oxymel
- Pinch of cayenne
- Sea salt
Warm butter over medium heat. Add chopped greens, sprinkle with salt, and cook for 1 minute. Add scallion and basil, stirring to cook 1 more minute, or until amaranth is wilted. Remove for heat. Stir in RR&Co Heirloom Garlic Oxymel and serve.