The Book of Greens by Jenn Louis and Kathleen Squires has a recipe for Pierogi with red orach. They describe orach as a member of the amaranth family, sometimes called mountain spinach or giant lambs quarters with a flavor like spinach. They explain that orach was much more commonly eaten than spinach until the Persians began cultivating spinach. Red orach used to be used to color pasta in Italy. In addition to red, there are green, purple, white, and yellow varieties. They suggest using it in salads or with pasta, rice, potatoes and pairing it with garlic, fennel, fish, and lamb. I've seen it sold in Boston area farmers markets by a central Massachusetts farm Flats Mentor, which supports small farmers of many ethnicities, mostly immigrants and refugees who grow the foods of their native regions. So they sell all kinds of greens, EDIT: most of which I'd *NEVER* seen before, including pumpkin vines, huckleberry greens, amaranth, purslane, several kinds of spinaches, etc., and many other vegetables, some years fresh lemongrass.