Greens Grains Recipes

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.

GREEN GODDESS GRAIN BOWL

Steps:

• Preheat oven to 375°F. Toss broccoli with 2 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper on a rimmed baking sheet and roast until charred and tender, 15-20 minutes.
• Meanwhile, bring a medium pot of water to a boil. Add eggs, cover, and cook 7 minutes. Transfer to a bowl of ice water (keep cooking water boiling) and let cool. Peel eggs.
• Add sugar snap peas to boiling water and cook until bright green and just slightly tender, 1-2 minutes. Transfer to bowl with ice water.
• Purée yogurt, garlic, lemon juice, 1 cup herbs, 1 1/2 tsp. salt, and 1/2 tsp. pepper in a food processor until smooth.
• Toss grains, 1/2 cup dressing, and 1/4 tsp. salt in a large bowl. Divide among serving bowls. Wipe out large bowl, then toss broccoli, snap peas, cucumbers, baby greens, and remaining 1 Tbsp. oil, 1/4 tsp. salt, and 1/4 tsp. pepper in bowl. Divide among serving bowls. Top with avocado slices, pumpkin seeds, and remaining 2 Tbsp. herbs. Slice eggs in half and add to bowls. Serve remaining dressing alongside for drizzling.

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.