Savory Avocado and Kale Oatmeal

by Christina Meyer-Jax, Tastemaker in Residence February is National Heart Health Month and we’re celebrating with recipes that keep your heart happy.

Photo by Anne Nygård on Unsplash

Ingredients
1/2 cup steel cut oats (regular or gluten free)
3 cups water
¼ tsp kosher salt
2 eggs
3 cups kale thinly sliced
2 tsp olive oil
2 cloves garlic minced
½ lemon juiced
1/2 avocado thinly sliced
4 Tbsp hummus (I like roasted red pepper)
Kosher salt to taste
Aleppo pepper for topping and/or sriracha drizzled on top

Instructions

1. In a medium saucepan over medium heat, bring water to a boil. Add oats and simmer for 20-25 minutes or until desired consistency.

2. As the oats are finishing, heat 2 teaspoons of olive oil in a large, wide pot. Add in the garlic, cooking for about 30 seconds, until fragrant. Add the chopped kale and stir to coat with the garlic. Add in 1/4 cup of water, cover, and let kale cook for 5 minutes, stirring occasionally.

3. Once done, remove kale from heat and toss kale with lemon juice and a pinch of salt. 

4. (For Poached Style Eggs) Bring a second pot of water to a boil. With a spoon, stir the water in a circular motion to create a tornado effect. Crack in the two eggs and cook for 2 ½ - 3 minutes. (Or use an egg poacher.) Use a slotted spoon to remove the eggs from the pot.

5. You could also just do a fried egg version vs. poached if you prefer.

6. Top cooked oatmeal with kale, egg, avocado, hummus, salt and aleppo pepper (or sriracha).