Kale and Mushroom Oatmeal
A perfect savory oatmeal with an asian twist paired with kale and mushrooms. A breakfast that packs a punch!
Equipment
- Medium pan
- Small Pot
- Damp paper towel
Ingredients
- ½ cup Old-fashion Oatmeal
- 1 cup Chicken stock or any broth
- 2 cup Kale chopped
- 1 cup Portobello Mushrooms sliced
- 1 Garlic clove
- ¼ tsp Crushed Red Pepper Optional
- 1½ tbsp Olive Oil
Sauce
- 1 tbsp Soy Sauce
- 1 tsp Sriracha
- ¼ tsp Honey
Instructions
Preparing Ingredients
- Wipe the mushroom clean with a damp paper towel, cut the ends of the stems and thinly slice.
- Rinse kale, pat dry, discard the long stem and thinly slice leaves.
- Peel and mince garlic.
Prepare Sauce
- In a small bowl mix together soy sauce, honey, & sriracha and set aside.
Cook oatmeal
- In a small pot, combine 1 cup chicken stock, Old-fashion oatmeal, and bring to a boil over high heat.
- Once the water starts to boil, reduce medium to low for 3 minutes or until the oatmeal is cooked to your desired consistency.
- Remove pot from heat, transfer it the serving bowl.
Cooking the Veggies
- Keep a medium pan or medium heat add 1½ tbsp olive oil, when the oil is shimmering add garlic and crushed red pepper and sauté for 30 seconds, keep stirring to prevent the garlic from burning.
- Add mushrooms to the pan of aromatics and cook until mushrooms are brown, about 3 minutes.
- Add Kale mix well and cover with a lid for 30 second for the kale to wilt.
- Add the soy-honey mixture to the vegetables and sauté until softened, stirring occasionally, about 2-3 minutes.
- Transfer the vegetable to the bowl with the oatmeal.
Finish and serve
- Once the vegetables and oatmeal are at a desired temperate to eat, Dig in!
Notes
- Read through the entire recipe before you start cooking. Be sure to have all the ingredients ready to go as this recipe is quick.
- I use steel cut oatmeal because unlike instant oatmeal its firmer and has more substance instead of a being mushy.
- I prefer using kale over spinach because spinach is too watery for my liking. Feel free to substitute it with any green leafy vegetables of your choice like collard greens, dinosaur kale, broccoli rabe, etc.
- You can substitute chicken stock/broth with water (not as flavorful) or you can add half of a chicken bouillon cube to 1 ½ cup of water.
- Use a damp cloth to wipe the mushroom clean instead of rinsing it in water this will help the mushrooms get nice and brown.
- Like I mentioned above for people with no allergies top it off with an egg or seasoned tuna pack.