This combination of nutty steel-cut oats and earthy greens is a delicious break from sweet breakfasts. You can also dress it up with a drizzle of balsamic, a touch of hot sauce or chopped fresh herbs to serve any time of day as a main dish or side.
1/2 bunch kale or collard leaves, thick stems removed, leaves chopped)
1 teaspoon fine sea salt
2 tablespoons Parmesan or nutritional yeast
Heat oil in a medium saucepan over medium heat. Add onion and garlic; cook until softened, about 5 minutes, stirring occasionally. Stir in oats and cook until coated. Add kale a few handfuls at a time, stirring and adding more as the leaves wilt. Stir in 3 cups of water and salt; bring to a boil. Lower the heat, cover and simmer until oats are soft and most of the liquid has been absorbed, 50 to 60 minutes. Remove from heat and let sit, covered, 10 minutes. Serve garnished with Parmesan or nutritional yeast.
Per Serving:192.5 calories (52.5 from fat), 6g total fat, 1.5g saturated fat, 577.5mg sodium, 30.5g carbohydrates, (5.25 g dietary fiber, 0.5g sugar), 8g protein.
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