Greens Grains 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.

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.