Savory Steel-Cut Oats with Sautéed Kale and Leeks
A hearty and warming savory twist on breakfast oats, packed with protein and fiber from steel-cut oats, nutritional yeast, and seasonal vegetables like kale and leeks.
Ingredients
- Garlic5 g
- Olive Oil10 ml
- Salt1 g
- Pepper0.5 g
- Steel Cut Oats60 g
- Vegetable Broth250 ml
- Kale50 g
- Leek50 g
- Nutritional Yeast10 g
Instructions
- 1Step 1
Bring 500ml of vegetable broth to a boil in a medium saucepan (2 minutes).
- 2Step 2
Add 120g of steel-cut oats to the boiling broth, reduce heat to low, cover, and simmer for 10-15 minutes, stirring occasionally, until oats are tender and liquid is absorbed (15 minutes).
- 3Step 3
While the oats cook, thinly slice 100g of leek (white and light green parts) and roughly chop 100g of kale (remove tough stems) and 10g of garlic (5 minutes).
- 4Step 4
In a separate small pan, heat 20ml of olive oil over medium heat (1 minute). Add the sliced leeks and minced garlic and sauté until softened, about 4 minutes (4 minutes).
- 5Step 5
Add the chopped kale to the pan with the leeks and garlic, and sauté until wilted, about 3 minutes (3 minutes). Season with salt and pepper.
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