Savory Oatmeal with Cheddar, Collards & Eggs
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.