Spicy Oatmeal And Kale Recipes

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SPICY OATMEAL AND KALE



Spicy Oatmeal and Kale image

This adds a different twist to plain oatmeal. My sister shared it with me. She got it from her husband's Indian aunt. It makes oatmeal exciting and tasty with a bite. You can substitute spinach for the kale, if desired. Serve with dried cranberries and sunflower seeds.

Provided by JRP

Categories     Everyday Cooking

Time 15m

Yield 2

Number Of Ingredients 8

1 tablespoon olive oil
2 cloves garlic, minced, or more to taste
2 leaves kale, stems discarded and leaves chopped, or more to taste
2 tablespoons water, or more as needed
1 cup quick-cooking oats
1 pinch red pepper flakes, or more to taste
salt to taste
½ cup water, or as needed

Steps:

  • Heat olive oil in a saucepan over medium heat. Cook and stir garlic in hot oil until sizzling, about 30 seconds. Add kale and 2 tablespoons water to garlic, cover the saucepan with a lid, and cook until kale softens, 2 to 3 minutes.
  • Stir oats, red pepper flakes, and salt into kale mixture; pour in enough water to cover oats. Cook and stir oats until desired consistency is reached, about 3 minutes.

Nutrition Facts : Calories 229.2 calories, Carbohydrate 30.7 g, Fat 9.6 g, Fiber 4.7 g, Protein 6.2 g, SaturatedFat 1.4 g, Sodium 91.6 mg, Sugar 0.5 g

SPICY OATMEAL AND KALE



Spicy Oatmeal and Kale image

This adds a different twist to plain oatmeal. My sister shared it with me. She got it from her husband's Indian aunt. It makes oatmeal exciting and tasty with a bite. You can substitute spinach for the kale, if desired. Serve with dried cranberries and sunflower seeds.

Provided by JRP

Categories     Everyday Cooking

Time 15m

Yield 2

Number Of Ingredients 8

1 tablespoon olive oil
2 cloves garlic, minced, or more to taste
2 leaves kale, stems discarded and leaves chopped, or more to taste
2 tablespoons water, or more as needed
1 cup quick-cooking oats
1 pinch red pepper flakes, or more to taste
salt to taste
½ cup water, or as needed

Steps:

  • Heat olive oil in a saucepan over medium heat. Cook and stir garlic in hot oil until sizzling, about 30 seconds. Add kale and 2 tablespoons water to garlic, cover the saucepan with a lid, and cook until kale softens, 2 to 3 minutes.
  • Stir oats, red pepper flakes, and salt into kale mixture; pour in enough water to cover oats. Cook and stir oats until desired consistency is reached, about 3 minutes.

Nutrition Facts : Calories 229.2 calories, Carbohydrate 30.7 g, Fat 9.6 g, Fiber 4.7 g, Protein 6.2 g, SaturatedFat 1.4 g, Sodium 91.6 mg, Sugar 0.5 g

CRISPY SPICED KALE



Crispy Spiced Kale image

This was the result of a happy mistake. My intention was to make a pakora, a sort of kale fritter, but when I spooned my mixture into the hot oil it fell apart. What I got were irresistible, crispy, battered pieces of chopped kale. The spicy chips beat any kale chips I've ever made in the oven. Serve as a side dish or as a snack; I can't imagine children not liking this.

Provided by Martha Rose Shulman

Time 30m

Yield Serves 6 to 8

Number Of Ingredients 13

4 cups roughly chopped curly kale (about 1/2 bag or 1 small bunch, stemmed)
1 bunch scallions chopped (about 1/3 cup)
1/2 teaspoon Aleppo pepper
1 teaspoon ground cumin
1 teaspoon ground coriander seeds
1/2 teaspoon garam masala
Salt to taste
1 cup chickpea flour
3 tablespoons cornstarch
1/2 teaspoon salt, plus more for sprinkling
1 teaspoon baking powder
3/4 cup plus 1 tablespoon cold sparkling water
Canola oil or grapeseed oil for frying

Steps:

  • In a large bowl combine kale, scallions, spices and salt.
  • In another bowl whisk together chickpea flour, cornstarch, salt and baking powder. Whisk in the sparkling water. Mixture should have consistency of thick cream. Scrape into bowl with kale mixture and combine thoroughly.
  • Pour oil into a wok or wide saucepan to a depth of 3 inches and heat over medium-high heat to 360 to 375 degrees. Set up a sheet pan with a rack on it next to the pan. Cover the rack with a few layers of paper towels. Have a spider or deep fry skimmer handy for removing the kale from the oil.
  • Take up the kale mixture by the heaped tablespoon and carefully slide into the hot oil. The mixture should break apart into small pieces. Fry until golden, which shouldn't take much more than a minute, using the spider to flip the pieces over or press them down into the oil once so that all of the batter gets crisped. Using the spider, remove from the oil, allowing excess oil to drip back into the pan, and drain on the towel-covered rack. Sprinkle with salt if desired. Allow to cool slightly and serve.

Nutrition Facts : @context http, Calories 180, UnsaturatedFat 12 grams, Carbohydrate 13 grams, Fat 13 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 208 milligrams, Sugar 2 grams, TransFat 0 grams

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