Savory Creamed Oats with Crispy Kale
Serves 4
Time 40 min
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.
Special Diets:
Ingredients
- 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 cups low-sodium chicken or vegetable broth
- 1 cup rolled oats
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon ground black pepper
- 2 stalks celery, finely chopped
Method
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 of the 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 onion, carrots and celery, and cook, stirring occasionally, until softened, about 5 minutes.
Stir in broth, 1 cup water, oats, salt and pepper, and bring to a boil.
Reduce to a simmer and cook until oats are tender, about 5 minutes.
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 carbohydrates (4g dietary fiber, 4g sugar), 6g protein.
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.
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Ingredients
- 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 cups low-sodium chicken or vegetable broth
- 1 cup rolled oats
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon ground black pepper
- 2 stalks celery, finely chopped