Green & Whole Grains Scramble

 

2 tsp. EVOO

2 Scallions, thinly sliced, white and light green parts only

1 ½ C. packed roughly chopped chard, kale, or collards with tough stems removed

6 lightly beaten eggs

¼-1/2 tsp. Salt

2 T. Sour Cream

2/3 C. cooked Brown Rice, Farro, Barley or other whole grain

 

In a medium skillet, heat the olive oil over medium heat. Add the scallions and sauté until slightly tender, about 1 minute. Add the Swiss chard and continue to sauté until wilted and tender. Add the eggs and V4 tsp. salt, and scramble until nearly cooked, with some raw-egg appearance remaining. Remove the pan from heat and gently stir in the sour cream and rice until combined. The heat of the pan will warm the grains and finish cooking the eggs. Add another ‘A tsp. salt to taste, if desired.