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Savory Oatmeal with Cheddar, Collards & Eggs

  • 25 m
  • 25 m
Breana Killeen
“Have you tried savory oats yet? It's a nice change-up from the sweet way oatmeal is typically served, plus you get a full serving of vegetables. Serve with hot sauce, if desired.”

Ingredients

    • 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

Directions

  • 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 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.
  • 2 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.
  • 3 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.
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