Amaranth leaves are nutritionally similar to beets, Swiss chard and spinach, but are genetically closer to their wild ancestors and offer a far superior source of carotene, iron, calcium, protein, vitamin C and trace elements.
Fresh amaranth greens are highly perishable, but they will keep for a few days in your refrigerator drawer, wrapped in damp paper towels or in a plastic bag.
Amaranth stew: https://thebluefufu.com/amaranth-leaves-biteku-teku-stew-recipe/
Amaranth Stir-fry with ginger: https://grist.org/food/amaranth-isnt-just-another-weed-heres-how-to-cook-this-prolific-leafy-green/
Amaranth in coconut milk: https://www.food.com/recipe/amaranth-leaves-spinach-in-coconut-milk-279618
Amaranth leaf Stir-fry: https://delishably.com/world-cuisine/How-to-Make-Red-Amaranth-Leaves-Kempu-Harive-Garlic-Stir-Fry