I always find it fascinating how easy it is to associate certain foods with specific categories (in certain cultures). For example, I grew up having very specific foods for breakfast one of which was always sweet: oatmeal. However, over the years, I’ve come to appreciate oats for their warm, not-too-overpowering flavor and their ability to be a perfect bed for produce. So, I’ve paired my favorite preparation of greens with creamy steel cut oats for a savory oatmeal. This is the perfect breakfast or even dinner and comes together in the time it takes to cook the oats. Print
This hearty breakfast is a perfect way to keep yourself fueled until lunch. Kale is my go-to for this savory oatmeal but chard and spinach are also nice!
- 1 cup steel cut oats
- 1 1/2 cups vegetable broth
- 1 1/2 cups water
- 1/4 teaspoon salt (or to taste)
- 1 bunch kale (roughly 4 cups chopped and packed)
- 4 teaspoons olive oil (divided)
- 4 cloves garlic
- 2 large eggs (for frying)
- Red pepper flakes (for topping)
- Combine vegetable broth and water in a pot. Bring to a simmer, add oats and salt, reduce heat, cover, and cook for roughly 15 minutes (add/subtract time for desired consistency of oats). Remove from heat and let sit for 5 minutes.
- Prepare the kale by removing the stems and cutting the leaves into 1/4 inch strips. As the oats are finishing, heat 2 teaspoons of olive oil in a large, wide pot. Add in the garlic, cooking for roughly a minute. Add the chopped kale and stir to coat with the garlic. Add in 1/4 cup of water, cover, and let kale cook for 5 minutes, stirring occasionally.
- Once done, remove kale from heat and transfer to a bowl. Add in the remaining 2 teaspoons of olive oil and fry the eggs to your liking.
- Assemble the bowls by dividing the oats into two bowls. Then top each bowl with garlicky kale and a fried egg.
Tips & Tricks: Feel free to play around with the amount of water/cook time for the oats. For example, I like a nice creamy oatmeal, so I tend to cook them for just a bit longer.
Stock up: get the pantry ingredients you will need: steel cut oats, vegetable broth
Nutrition: find more information
- Calories: 314
- Sugar: 3.8
- Sodium: 388.7
- Fat: 13.8
- Carbohydrates: 41.3
- Protein: 12.6
- Cholesterol: 27.9
I treat oatmeal like I would a creamy polenta- a perfect base for endless combinations of vegetables and greens. You could easily roast a few vegetables and toss on top or one of my favorite- use leftover grilled vegetables.
Cheese: Occasionally, I like to make oatmeal like polenta or grits and stir in a sharp cheddar or other flavorful cheese.
Greens: In addition to kale, chard is another favorite green to use in savory oatmeal. It takes a little less time to wilt compared to the kale.
Vegan: While I feel like the egg completes this breakfast-type meal, you could easily use fried tofu or something similar in place of the eggs.
Kale is such a versatile green. It’s hearty enough that it can hold up to heat (both while growing and through the cooking process) yet just tender enough that it can work in a salad. Most of the time, I grow and use lacinato kale because I find the texture more preferable when cooking. But, I recommend trying a couple different varieties to see which you like best.
Kale Risotto with Farro
Turmeric Rice with Coconut Kale
Kale and Feta Galette