Butterhead lettuce
120–250 gNPR 150
Amaranth greens
Dal. Stir-fries. Cooked greens.
Tender leaves used in many regional Indian vegetable dishes.
NPR 95 / 1 bunch · 125–150 g
Fresh produceGrown with careCook your wayFrom India to Nepal
Ways to enjoy
See all recipesHow to store
Keep chilled & protect from crushing. Rinse just before use & use promptly after opening.
Why eat amaranth greens?
Good ingredients. Everyday possibilities.
Flavour & texture
Tender leaves used in many regional Indian vegetable dishes.
An easy addition
Try amaranth greens in dal, stir-fries, cooked greens.
Simple to prepare
Rinse well, trim tough stems & cook the leaves into dal or a vegetable dish.
Pairs well with
Pair with lentils, garlic, coconut or cumin.
A serving tip
Chop leaves & tender stems for a cooked side; remove the coarse stalks first.
Keep it fresh
Keep chilled & protect from crushing. Rinse just before use & use promptly after opening.
Ways to enjoy amaranth greens
Bring a little colour to every day.
Freshness worth growing
Fresh produceGrown with careDelivery to Nepal on requestPick your own mix
