Print This Recipe

Print
Savory Oat Groats and Kale

Savory Oat Groats and Kale

Oat groats are sold at health-food stores.

Martha Stewart Living, March 2005 http://www.marthastewart.com/313347/savory-oat-groats-and-kale
2.95238
Rated
59.0476100(21)21
  • Yield Serves 6

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 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

Directions

  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.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.