Sa­vory Oat­meal with Ched­dar, Col­lards & Eggs

EatingWell - - NOSH -

AC­TIVE: 25 min TO­TAL: 25 min

We’re kind of gaga for sa­vory oats—it’s a nice change-up from the sweet way oat­meal is typ­i­cally served. One bite and we’re sure you’ll agree. 2 ta­ble­spoons ex­tra-vir­gin olive oil, di­vided

2 ta­ble­spoons diced shal­lot

2 cups rolled oats

4 cups water plus 1/2 cup, di­vided

1/2 tea­spoon salt, di­vided

1/2 tea­spoon ground pep­per, di­vided

10 cups chopped col­lard greens

(from 1-2 bunches)

2 tea­spoons red-wine vine­gar

1 cup shred­ded Ched­dar cheese

1/4 cup chipo­tle salsa, plus more for serving 4 large eggs, cooked as de­sired

1. 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.

2. 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.

3. Stir cheese and salsa into the oat­meal. Serve with the col­lards, eggs and more salsa, if de­sired.

SERVES 4: 1 cup oat­meal, 1/2 cup col­lards

& 1 egg each

CAL 436 / FAT 25G (SAT 8G) / CHOL 213MG / CARBS 35G / TO­TAL SUG­ARS 3G (ADDED 0G) / PRO­TEIN 21G / FIBER 8G / SODIUM 763MG / POTAS­SIUM 456MG.

Eat­ing oat­meal is as­so­ci­ated with hav­ing a bet­ter diet over­all and be­ing at lower risk for obe­sity, ac­cord­ing to a na­tional di­etary sur­vey of 15,000 kids.

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