Grain And Greens Recipes

GREENS AND GRAINS

Steps:

• Saute kale in olive oil until reduced in size. Add spinach, garlic, and tomatoes and stir for an additional minute or two.
• Remove from heat and add in rice, beans, and pumpkin seed kernels.
• Whisk all ingredients for the dressing together in a small bowl.
• Pour over greens and grains and toss well
• Transfer to a serving bowl and enjoy.

GREENS AND GRAINS SCRAMBLE

Steps:

• In a large bowl, whisk together the eggs, milk, and kosher salt; set aside. Heat 1 tablespoon of the olive oil in a sauté pan over medium heat. Add the green onion and garlic and sauté until soft, 1 to 2 minutes. Add the greens, grains, and remaining 1 tablespoon olive oil and sauté until the greens are wilted and the grains are warmed through, 3 to 5 minutes.
• Decrease the heat to low and pour in the egg mixture, gently stirring to comingle them with the greens and grains. Continue stirring until they're softly scrambled, 2 to 3 minutes. Remove from the heat, stir in the chives, and season with pepper.
• Serve hot with a sprinkling of flaky salt on top, and crusty bread, toasted English muffins, or warm corn tortillas alongside.

GRAINS AND BEANS

Steps:

• In a medium pot, simmer grains in chicken stock, adding salt to taste if stock is unsalted. Different grains will cook at different rates, but 35 to 75 minutes is the general range. When grains are just tender, drain, reserving any extra stock.
• In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, transfer bacon to a paper-towel-lined plate, reserving 2 tablespoons bacon grease in skillet.
• Add onion, pepper, celery and 1/2 teaspoon salt to skillet and cook until vegetables are translucent, about 7 minutes. Add garlic and thyme and cook for 2 minutes longer, until garlic is fragrant.
• Stir beans, black pepper and nutmeg into skillet and cook until vegetables are very tender, 10 to 20 minutes, adding some reserved chicken stock from the grains or water if pan looks dry.
• Add drained grains to pan and stir until heated through, adding more stock or water if needed. Stir in bacon, and salt to taste. Serve grains and beans topped with celery and thyme leaves, with hot sauce on the side.

GRAIN AND GREENS

Steps:

• Generously coat a large heavy pot with spray oil and place over medium-high heat.
• Add the onions and fennel and saute until tender, 5 to 10 minutes.
• Add oil and heat until hot.
• Add the garlic and bell peppers and saute lightly for 1 to 2 minutes. Stir in barley, thyme, marjoram and broth.
• Bring to a boil, immediate reduce heat to low and simmer until the liquid is almost absorbed, stirring occasionally, 40 to 50 minutes or until barley is tender.
• Midway through the cooking process, add salt and pepper to taste.
• When barley is cooked, add spinach, cheese and basil. Stir to blend and adjust seasonings with salt and pepper, to taste.

TUSCAN OVEN GRAINS AND GREENS

Steps:

• 1. Place oil in a 10- or 12-inch skillet over medium heat. Add sausage and cook, breaking up clumps, until no longer pink. Add spinach, escarole and garlic. Cook, stirring, until greens are wilted, 2 to 3 minutes; reserve.
• 2. Place the broth and oregano in a medium-sized saucepan and bring to a boil; reserve.
• 3. Preheat oven to 350°F. Place pasta in the bottom of a 10- to 12-cup covered casserole. Spoon reserved sausage and greens over pasta. Scatter rice and barley over greens. Stir in reserved broth; bring to a boil. Remove from heat, cover and bake until pasta and grains are tender and most of the liquid is absorbed, about 30 minutes. Remove from oven, add parsley and stir well. Serve immediately with cheese, if desired.

GREENS AND GRAINS

Steps:

• Cook Amaranth and Lentils for 20 minutes in separate saucepans.
• Place Collards and stock into medium saucepan and bring to boil. Stir in red wine vinegar and Dijon mustard. Simmer. Cover and cook for 12-20 minutes.
• Remove cover and sprinkle with smoked salt.
• For Sauce: Sauté Garlic, Shallot, and Morel Mushrooms. Remove sautéed garlic, shallot, and morel mushrooms and place to the side.
• Deglaze with Red Wine reduce to au sec.
• Add Veg Stock and Thyme, reduce to nape.
• Add sautéed garlic, shallot, and morel mushroom back to sauce. Season.
• Place amaranth, collards, and lentils in a ring mold. Press to make sure mold stays in tact and remove ring mold.
• Sauce.
• Garnish with some dried toasted mushrooms.