New This Month

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.

  • Servings: 6

Photography: Ellie Miller

Source: Martha Stewart Living, March 2005


  • 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


  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.

  2. 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.

  3. 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.

Cook's Notes

Oat groats are sold at health-food stores.

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