Grains and Greens Scramble


A restaurant-worthy brunch dish is possible in the comfort of your own kitchen, and this healthful breakfast recipe is proof.

Grains and greens scramble recipe
Photo: Caitlin Bensel

You’ll start by crisping up nutty grains of farro in olive oil before adding ribbons of lacinato kale (also known as dinosaur or Tuscan kale) to the skillet. Once tender, you’ll fold in beaten eggs and stir until they’re perfectly tender and fluffy. Low heat and slow stirring is the key to a perfect scramble, and this recipe is the one to get you there. Calabrian chiles are a sophisticated way to add heat, but regular red pepper flakes will work, too.


  • 4 large eggs

  • ½ teaspoon kosher salt, divided

  • 1 tablespoon olive oil

  • .66666 cup cooked farro

  • 1 cup sliced lacinato kale

  • Chopped Calabrian chiles or crushed red pepper, for serving (optional)


  1. Whisk eggs and ¼ teaspoon salt in a small bowl.

  2. Heat oil in a 10-inch nonstick skillet over medium. Add farro and cook, stirring often, until beginning to crisp a bit, 1 to 2 minutes. Add kale and remaining ¼ teaspoon salt; cook, stirring occasionally, until tender, about 2 minutes. Add eggs and scramble.

  3. Divide between 2 plates. Top with chopped chiles or crushed red pepper, if desired.

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