Savory Oat Groats And Kale

Oat groats are the whole kernels of oats. They are sweet with a moist but chewy texture, almost meaty.  It may seem different eating oats for lunch or dinner but you’re going to love them in this dish! So filling and delicious!


Cutting Board
Medium Saucepan
Medium Skillet


2 Tbsp 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 vegetable stock
1/2 tsp sea salt
6 ounces kale, stemmed and cut crosswise into 1/2-inch-wide strips
dash crushed red-pepper flakes (optional)
Lemon wedges, for serving


  1. Heat 1 Tbsp olive 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 Tbsp olive oil in a medium skillet over medium heat until hot but not smoking. Add remaining garlic and 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 red-pepper flakes. Serve with lemon wedges.


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