Nutrition per serving may change if servings are adjusted.
2 tablespoons extra-virgin olive oil, divided
2 tablespoons diced shallot
2 cups rolled oats (see Tip)
4 cups water plus ½ cup, divided
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
10 cups chopped collard greens (from 1-2 bunches)
2 teaspoons red-wine vinegar
1 cup shredded Cheddar cheese
¼ cup chipotle salsa, plus more for serving
4 large eggs, cooked as desired
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 ¼ teaspoon each salt and pepper. Bring to a boil, then reduce heat to a simmer. Cook, stirring often, until creamy, 10 to 12 minutes.
Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add collards along with the remaining ½ cup water and ¼ teaspoon each salt and pepper. Cook, stirring occasionally, until tender, 5 to 7 minutes. Remove from heat and stir in vinegar.
Stir cheese and salsa into the oatmeal. Serve with the collards, eggs and more salsa, if desired.
Tip: People with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.
Serving size: 1 cup oatmeal, ½ cup collards & 1 egg
436 calories;25 g fat(8 g sat); 8 g fiber; 35 g carbohydrates; 21 g protein; 162 mcg folate; 213 mg cholesterol; 3 g sugars; 0 g added sugars; 5,239 IU vitamin A; 32 mg vitamin C; 469 mg calcium; 3 mg iron; 763 mg sodium; 456 mg potassium
Vitamin A (105% daily value), Vitamin C (53% dv), Calcium (47% dv), Folate (40% dv)