Greens Grains Recipes
GREENS AND GRAINS
This is a healthy recipe that is nutrient rich, full of fiber, gluten free, and completely vegetarian while maintaining a healthy balance of carbohydrate, protein, and fat.
Provided by soamelt81
Categories One Dish Meal
Time 55m
Yield 2 cup, 1 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 1285.2, Fat 17.4, SaturatedFat 3.3, Sodium 6121.7, Carbohydrate 215.5, Fiber 47.8, Sugar 11.5, Protein 60.6
GREENS AND GRAINS SCRAMBLE
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
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.
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