Savory Oat Groats And Kale Recipes

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SAVORY OAT GROATS AND KALE



Savory Oat Groats and Kale image

Nutty oat groats -- cooked like a pilaf -- and vitamin-C-rich kale are served as a light main course or satisfying accompaniment to poultry or beef.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 13

2 tablespoons olive oil
1 small onion (1/2 cup), finely chopped
1 medium leek, white and pale-green parts only, halved lengthwise, cut into matchsticks, and rinsed well
4 garlic cloves, thinly sliced
1 small carrot, cut into 1/4-inch dice
1 cup oat groats
1 cup homemade or low-sodium store-bought chicken stock
1/2 teaspoon coarse salt
6 ounces Tuscan kale (also called cavolonero), stemmed and cut crosswise into 1/2-inch-wide strips
Freshly ground pepper
Crushed red-pepper flakes
1/4 cup shaved Parmesan cheese
Lemon wedges, for serving

Steps:

  • Heat 1 tablespoon oil in a medium saucepan over medium heat until hot but not smoking. Add onion, leek, and half the garlic. Cook, stirring, until onion is translucent, about 5 minutes. Stir in carrot and groats; cook 1 minute. Add stock, 1 cup water, and the salt. Bring to a boil. Reduce heat; simmer, covered, 25 minutes.
  • Heat remaining tablespoon oil in a medium skillet over medium heat until hot but not smoking. Add remaining garlic; cook until garlic begins to turn golden, about 30 seconds. Stir in kale; cook, stirring, until wilted, about 3 minutes.
  • Stir kale mixture into groats. Cover; cook until liquid is completely absorbed and groats are tender but still chewy, about 5 minutes. Season with pepper and red-pepper flakes. Garnish with cheese, and serve with lemon wedges.

Nutrition Facts : Calories 195 g, Cholesterol 2 g, Fat 7 g, Fiber 1 g, Protein 6 g, Sodium 259 g

SAVORY OAT GROATS AND KALE



SAVORY OAT GROATS AND KALE image

Categories     Leafy Green

Yield 6

Number Of Ingredients 13

2 tablespoons olive oil
1 small onion (1/2 cup), finely chopped
1 medium leek, white and pale-green parts only, halved lengthwise, cut into matchsticks, and rinsed well
4 garlic cloves, thinly sliced
1 small carrot, cut into 1/4-inch dice
1 cup oat groats
1 cup homemade or low-sodium store-bought chicken stock
1/2 teaspoon coarse salt
6 ounces Tuscan kale (also called cavolonero), stemmed and cut crosswise into 1/2-inch-wide strips
Freshly ground pepper
Crushed red-pepper flakes
1/4 cup shaved Parmesan cheese
Lemon wedges, for serving

Steps:

  • 1.Heat 1 tablespoon oil in a medium saucepan over medium heat until hot but not smoking. Add onion, leek, and half the garlic. Cook, stirring, until onion is translucent, about 5 minutes. Stir in carrot and groats; cook 1 minute. Add stock, 1 cup water, and the salt. Bring to a boil. Reduce heat; simmer, covered, 25 minutes. Heat remaining tablespoon oil in a medium skillet over medium heat until hot but not smoking. Add remaining garlic; cook until garlic begins to turn golden, about 30 seconds. Stir in kale; cook, stirring, until wilted, about 3 minutes. Stir kale mixture into groats. Cover; cook until liquid is completely absorbed and groats are tender but still chewy, about 5 minutes. Season with pepper and red-pepper flakes. Garnish with cheese, and serve with lemon wedges.

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  • In a medium saucepan, heat 1 tablespoon of the oil over medium heat. Add the onion and leek and cook until translucent, around 4 minutes. Add half of the garlic and cook an additional minute.
  • Mix in the carrot and oat groats, cook for one minute. Then add the stock, water, and salt. Bring to a boil, cover and reduce heat to simmer. Cook for 25 minutes.
  • Add 1 tablespoon of oil to a medium skillet over medium heat. Add the remaining garlic and cook for 30 seconds, then add the kale and cook until wilted, about 3-5 minutes.
  • Add the kale mixture to the groats mixture and stir to combine. Cover and cook until liquid is absorbed and groats are tender, around 5 minutes. Season with pepper and red pepper flakes. Garnish with Parmesan and lemon.


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