Savory Creamed Oats with Crispy Kale

Savory Creamed Oats with Crispy Kale

Serves 4

Crispy kale makes a perfect contrasting garnish for these rich and creamy oats. Serve the oats alongside roasted pork or chicken, or top with a fried egg.

  • 1/2 bunch kale (about 4 ounces)
  • 6 teaspoons extra-virgin olive oil, divided
  • 1/4 medium onion, finely chopped (about 2 1/2 ounces)
  • 2 carrots, finely chopped
  • 2 stalks celery, finely chopped
  • 2 cups low-sodium chicken or vegetable broth
  • 1 cup rolled oats
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon freshly ground black pepper
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Preheat the oven to 350°F. Line a baking sheet with parchment paper. Trim tough stems from kale and discard; cut large leaves into 2-inch pieces (keep any small leaves whole). Place in a large bowl. Drizzle with 2 teaspoons oil and toss until evenly coated. Arrange kale on the prepared baking sheet in a single layer. Bake about 12 minutes or until crispy and just beginning to brown.
Heat remaining 4 teaspoons oil in a large saucepan over medium-high heat. Add chopped onion, carrots and celery, and cook 5 minutes or until softened, stirring occasionally. Stir in broth, 1 cup water, oats, salt and pepper, and bring to a boil. Reduce to a simmer and cook about 5 minutes or until oats are tender. Serve garnished with kale chips.

Nutritional Info: 
Per Serving:190 calories (80 from fat), 9g total fat, 1g saturated fat, 5mg cholesterol, 270mg sodium, 22g carbohydrate (4g dietary fiber, 4g sugar), 6g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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