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.
