Greens And Grains Scramble Recipes

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GREENS AND GRAINS SCRAMBLE



Greens and Grains Scramble image

This is the breakfast Sam and I probably eat most often regardless of the season. In truth, it's usually a dish we whip up as a late breakfast on weekdays when we're both working from home and most emails have been returned. It's wonderfully versatile and allows you to use up any leftover grains you have from previous meals, folding in leafy greens for a bit of color. In that sense, think of it more as a template rather than a hard-and-fast approach. Any leafy greens and most grains will work, although I veer away from small, delicate grains like amaranth because they can get lost in the dish.

Provided by Megan Gordon

Categories     Egg     Leafy Green     Breakfast     Brunch     Sauté     Vegetarian     Quick and Healthy     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 2, heartily

Number Of Ingredients 12

4 large eggs, beaten
1 tablespoon milk
1/4 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
1 green onion, white and light green parts, finely chopped (about 1 tablespoon)
2 cloves garlic, minced
1 heaping cup / 240 ml well-packed chopped leafy greens (such as kale, Swiss chard leaves without ribs, or spinach)
1/2 cup / 120 ml cooked whole grains (wheat berries, farro, barley, or millet)
1 tablespoon chopped fresh chives
Freshly ground black pepper
Flaky salt
Crusty bread, toasted English muffins, or warm corn tortillas, for serving

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.

MEAN GREEN SCRAMBLE



Mean Green Scramble image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons salted butter
1 cup mixed hardy greens (spinach, kale and chard, sold prepped in bags)
3 scallions, white and green parts sliced
1 jalapeño, seeded and diced small
Kosher salt and freshly ground black pepper
1/4 cup half-and-half
2 tablespoons prepared pesto
6 large eggs
1/2 cup shredded Monterey Jack
2 ripe tomatoes, sliced thick
2 tablespoons chopped chives

Steps:

  • Melt the butter in a large nonstick skillet over medium heat. Add the hardy greens, scallions and jalapeños. Season with salt and pepper and cook until the greens have wilted, about 2 minutes.
  • Meanwhile, add the half-and-half, pesto and eggs to a pitcher or bowl. Whisk with a fork until well combined.
  • Add the egg mixture to the skillet and season with a pinch of salt and pepper. Cook, stirring frequently, until creamy curds begin to form, about 2 minutes. Add the Monterey Jack and continue to cook, stirring, until the eggs are just cooked and the cheese has melted, another 2 to 3 minutes.
  • Serve the eggs on top of the tomato slices and garnished with the chives.

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