Savory Oat Groats and Kale
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.
Dovetailing tip: You chopped up the onion on Meal 3 to make this meal a little easier.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 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 dices |
| 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 | |
| 1/4 cup | shaved Parmesan cheese |
| lemon wedges, for serving | |
Directions:
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.
Source: marthastewart.com
