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Keep cutting until the leaves become too tough.
Cook for 2 minutes, or until the leaves glisten.
Pour over half the dressing and toss until the leaves are thinly coated.
Stir and cook down until the leaves wilt a little, then set aside.
Leave this for three hours turning occasionally, until the leaves look slightly wilted.
Cover the pan and leave to cook for 5 minutes, or until the leaves have wilted.
Place in the oven and roast for 22 to 25 minutes, until the leaves are crisp but not browned.
When the beans are ready, stir in the amaranth leaves and simmer for 10 minutes, until the leaves are tender.
For the mint crush, pound the mint and sugar with a pestle and mortar until the leaves are crushed.
I added milk, three teaspoons of sugar, stirred, waited until the leaves had settled on the bottom, and drank.
Stir-fry for two minutes, until the leaves start to wilt, then turn down the heat to medium, cover the pan and cook for eight minutes, stirring often, until the leaves have completely wilted and the stalks are soft.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com