Savory Oats With Hearty Greens Food

SAVORY OATMEAL WITH GREENS AND YOGURT

Savory Oatmeal With Greens and Yogurt image

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

Ingredients

1/4 cup oats
1/4 cup slivered raw almonds
1/4 cup pumpkin seeds
1/4 cup hemp seeds or sunflower seeds
1/4 teaspoon salt
1 teaspoon extra-virgin olive oil
1/2 cup oats
Salt and pepper
1 tablespoon extra-virgin olive oil
1 small clove garlic, finely diced
Pinch of crushed red pepper
5 ounces spinach leaves, about one large handful washed and drained
Plain full-fat yogurt, preferably Bulgarian yogurt, for garnish

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.

SAVORY OATS WITH HEARTY GREENS

Savory Oats with Hearty Greens image

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.

Time 1h15m

Yield Serves 4

Number Of Ingredients 7

Ingredients

1 tablespoon extra-virgin olive oil
1/2 small red onion, diced
1 clove garlic, finely chopped
1 cup steel-cut oats
1/2 bunch kale or collard leaves, thick stems removed, leaves chopped)
1 teaspoon fine sea salt
2 tablespoons Parmesan or nutritional yeast

Steps:

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.

Nutrition Facts : Calories 192.5 calories, Fat 6 grams, SaturatedFat 1.5 grams, Cholesterol 0 milligrams, Sodium 577.5 milligrams, Carbohydrate 30.5 grams, Protein 8 grams

SAVORY OATMEAL AND SOFT-COOKED EGG

Savory Oatmeal and Soft-Cooked Egg image

Try a savory approach to your morning oatmeal with the addition of a soft-cooked egg and shredded cheddar cheese.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Number Of Ingredients 6

Ingredients

1/2 cup quick-cooking rolled oats
Coarse salt and ground pepper
Nonstick cooking spray
1 large egg
2 tablespoons shredded sharp cheddar
1 tablespoon thinly sliced scallion greens

Steps:

In a small saucepan, bring 1 cup water to a boil. Add oats and pinch of salt; stir, reduce heat, and simmer until tender, about 5 minutes. Meanwhile, heat a small nonstick pan over medium. Coat lightly with cooking spray. Add egg and cook until white is set and yolk is still runny, about 3 minutes. Season egg to taste with salt and pepper. Serve oatmeal in a bowl topped with cheese, egg, and scallion greens.

Nutrition Facts : Calories 300 g, Fat 12 g, Fiber 4 g, Protein 16 g

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