Have you tried savory oats yet? It's a nice change-up from the sweet way oatmeal is typically served, plus you get a full serving of vegetables. Serve with hot sauce, if desired.
Ingredients
2 tablespoons extra-virgin olive oil, divided
2 tablespoons diced shallot
2 cups rolled oats (see Tip)
4 cups water plus 1/2 cup, divided
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
10 cups chopped collard greens (from 1-2 bunches)
2 teaspoons red-wine vinegar
1 cup shredded Cheddar cheese
¼ cup chipotle salsa, plus more for serving
4 large eggs, cooked as desired
Directions
Heat 1 tablespoon oil in a large saucepan over medium heat. Add shallot and cook, stirring occasionally, until softened, 1 to 2 minutes. Add oats and stir for 1 minute. Add 4 cups water and 1/4 teaspoon each salt and pepper. Bring to a boil, then reduce heat to a simmer. Cook, stirring often, until creamy, 10 to 12 minutes.
Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add collards along with the remaining 1/2 cup water and 1/4 teaspoon each salt and pepper. Cook, stirring occasionally, until tender, 5 to 7 minutes. Remove from heat and stir in vinegar.
Stir cheese and salsa into the oatmeal. Serve with the collards, eggs and more salsa, if desired.
Nutrition Facts
Servings Per Recipe 4Serving
Size 1 cup oatmeal, 1/2 cup collards & 1 egg
Calories 436
Total Carbohydrate 35g
Dietary Fiber 8g
Total Sugars 3g
Protein 21g
Total Fat 25g
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