KULITIS – Amaranth, Chinese Spinach – is a bushy plant with broad, green leaves. It grows up to 4 feet tall in the garden. They are ready to be harvested in 5 to 6 weeks after planting them in the garden. They grow practically wild in the garden because they have so many seeds when it matures. The seeds are grown as grain in other countries like India and is a valuable source of protein. It contains the amino acids lysine and methionine.
In the Philippines, we grow and eat them like the saluyot or molokhiya. The leaves are valuable source of vitamins A, B6, C, Riboflavin and Folate plus trace minerals like potassium and zinc. It is also rich in iron and calcium, magnesium, manganese, copper and phosphorus. It’s high fiber content also helps in removing toxins from your body by regularly eliminating waste.
The only recipe I remember my Mom used to make with kulitis is “dining ding” where she boils the water flavored with “fish bagoong” and mix it in with broiled fish like “tilapia” or “bangus”. Sometimes she uses other vegetables like eggplant and “sitaw” or long beans, or green papaya and “malunggay” combination. I did not know then whether it’s healthy food or not, I just eat them because it is one of our everyday food at home. Besides, it is good. Chinese use them in dim sum where they wrapped the spinach or amaranth leaves with shrimp and other ingredients and then steamed. It is quite good. I always order them every time we eat at the Dim sum place in Chinatown.