Amaranth greens (Amaranthus species) are the tender cooked leaves and shoot tips of the amaranth plant — the same broad genus whose seed is sold as a gluten-free grain, but grown and picked young for its foliage rather than left to set seed. Known as callaloo across much of the Caribbean, een choy or yin choy in Cantonese kitchens, thotakura in Telugu-speaking India, and by dozens of other names through the tropics, it is one of the most widely eaten leafy vegetables on earth. Mild, faintly earthy and spinach-like when cooked, the leaves wilt down soft and sweet, sometimes bleeding a rose-pink liquor from red-leaved forms, and are stewed, sauteed or simmered into greens, soups and stir-fries across the Caribbean, West Africa, South and East Asia.