I look forward to the monsoons and it’s generous offerings of forest greens. Kurdu's (celosia argentea) Nigerian name 'soko yokoto', that translates to "make husbands fat and happy". This versatile green is a source of beta-carotene (converted by the body into vit A- the stuff good for eyes and immune systems), and folate (vit B9- the stuff responsible for building red cells), and a source of vit E, iron, calcium, protein.
 
It cooks and feels like a beautiful monsoon spinach. I personally enjoy cooking kurdu in two ways -
  Crisp sauté with a bit of onion, garlic and salt. Eat this along side bhakri / rice or add it to your pizzas or even salads. 
  Slightly sauté(as above), then add a splash of water so it steams the leaves to turn into a bhaji. Water seems to bring out salt innate in the green, so start with less salt than normal.