1 Large Bunch of Amaranth Leaves (Bayam Merah, Chinese Red Spinach)
½ Red Onion Diced
1/2 to 1 Tablespoon Olive Oil (enough to cover the leaves)
½ Squeezed Lemon Juice
Cut big stem parts and roots from Amaranth Bunch and clean leaves.
Boil large Wok full of water. Place Amaranth in Wok and cover boiling for 10 minutes, stir occasionally pressing leaves down into water.
Drain Amaranth and paper towel dry excess water. Add to a large bowl and mix in the other ingredients starting with the lemon juice and olive oil.
Chill for a few minutes before to serving. Serve with lemon wedges. Eat the salad in one serving (it doesn’t keep well).