Savory Oat Groats And Kale Food
SAVORY OATMEAL WITH GREENS AND YOGURT
Take a break from sweetened oatmeal for breakfast and try this savory version, simple enough to prepare even on a busy weekday morning (though for that matter, it's good any time of day). With garlicky spinach and yogurt, it is a well-rounded healthy meal. Make the toasted oat and nut topping in advance and you'll be a step ahead; the quantities below make more than you'll need, so make it once and keep it on hand for up to two weeks. Regular oats take only about 30 minutes to cook and have more flavor than quick-cooking oats.
Provided by David Tanis
Categories breakfast, main course
Time 30m
Yield 1 serving
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees.
- Make the toasted oat and nut topping: Mix the oats, almonds, pumpkin seeds and hemp seeds together in a small bowl with salt and olive oil. Transfer to a baking sheet and bake for 10 minutes, or just until fragrant and lightly toasted.
- Make the oatmeal: In a small saucepan, bring 1 cup water to a boil, then add the oats and a pinch of salt. Reduce to a low simmer, cover, and cook for 20 minutes. Stir occasionally. Turn off the heat, cover the pot, and let steam for an additional 10 minutes.
- Meanwhile, prepare the greens: Heat about 1 tablespoon of olive oil in a medium skillet over medium-high heat. Once the oil begins to shimmer, add the garlic and crushed red pepper. (The garlic should just sizzle but not brown.) Then add the greens, salt to taste, and briefly wilt for around one minute (but no longer than two); turn with tongs to evenly cook.
- Place the oatmeal in the bowl, surround with greens and pan juices, and garnish with about 1 tablespoon toasted oat and nut topping. Finish with a dollop of yogurt and freshly ground pepper. Sprinkle with a little salt and a drizzle of olive oil if desired.
HOW TO COOK RYE BERRIES
Rye isn't just for baking! Cooked like pasta in a pot of boiling salted water, the whole berries strike the perfect balance between chewy and tender, not to mention boast an impressive roster of nutrients. The earthy, pungent flavor works beautifully in our Swiss-Chard Frittata.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h5m
Yield Makes about 3 cups
Number Of Ingredients 2
Steps:
- Bring a pot of water to a boil; season generously with salt. Add rye berries; reduce heat to a low, steady simmer. Cover and cook, stirring occasionally, until chewy and tender, 50 to 60 minutes. Drain. Use immediately, or spread on a rimmed baking sheet to let cool.
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