Greens And Grains 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.

TUSCAN OVEN GRAINS AND GREENS



Tuscan Oven Grains and Greens image

Marjorie Farr, Silver Spring, Md. Use fresh spinach in this dish - frozen will not do. A sprinkle of parsley before serving adds a fresh touch.

Yield makes 4 servings

Number Of Ingredients 12

2 tablespoons olive oil
8 ounces sweet Italian sausage, casings removed
4 ounces fresh spinach, coarsely shredded
4 ounces escarole, coarsely shredded
1 tablespoon finely minced garlic
3 cups fat-free, low-sodium chicken broth
2 teaspoons dried oregano
4 ounces medium-sized shell-shaped pasta, uncooked
1/2 cup uncooked long-grain rice
1/2 cup dried quick-cooking barley
2 tablespoons chopped flat-leaf parsley
Freshly grated Parmesan cheese (for serving), optional

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.

GRITS AND GREENS CASSEROLE



Grits and Greens Casserole image

Provided by Trisha Yearwood

Categories     side-dish

Time 1h30m

Yield 10 servings

Number Of Ingredients 12

Nonstick cooking spray, for spraying the baking dish
2 cups half-and-half
8 cups chicken stock
2 cups grits, such as Quaker Old Fashioned
6 slices bacon, cut into small pieces
1 medium sweet onion, such as Vidalia, finely chopped
One 16-ounce package frozen collard greens, thawed
1 3/4 cups grated Parmesan (6 ounces)
1/2 cup (1 stick) unsalted butter
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 cup shredded Monterey jack cheese

Steps:

  • Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray and set aside.
  • In a large pot or Dutch oven, combine the half-and-half and 6 cups of the chicken stock and bring to a boil over medium-high heat. Once up to a boil, stir in the grits. Bring it back up to a boil, and then reduce the heat to low and cover. Simmer, stirring frequently, until the mixture has slightly thickened (it should resemble cooked oatmeal in thickness), 10 to 15 minutes. Use a whisk to break up any lumps that have formed.
  • Meanwhile, in a large saucepan, cook the bacon over medium-high heat until just turning crispy, about 7 minutes. With a slotted spoon, remove the bacon and place it on a paper towel, patting it to remove any excess fat. Using the same saucepan, add the onions to the leftover bacon drippings and saute until translucent, 5 to 7 minutes. Then add the collard greens and the remaining 2 cups chicken stock and cook until tender, another 10 minutes. Drain the collards and onions in a colander.
  • Once the grits are done, add the Parmesan, butter, salt, pepper and 1/2 cup of the Monterey jack. Stir until the butter has melted and all the ingredients are well combined. Then add the drained collards mixture and stir.
  • Transfer the grits mixture to the prepared baking dish and top with the crumbled bacon and the remaining 1/2 cup Monterey jack. Bake until the cheese is melted and bubbly, about 15 minutes.

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