Description
Ingredients
Scale
- ½ cup steel-cut oats
- 1 cup kale (washed, dried, coarsely chopped)
- 1 garlic clove (minced)
- 4–5 organic cremini or shiitake mushrooms (diced)
- ¼ cup edamame (shelled, blanched)
- 1 pasture-raised egg
- Olive oil
- Sea salt and pepper (to taste)
- Pepper
- Sumac (optional)
Instructions
- Cook 1/2 cup oats in 1 cup water with a pinch of sea salt for about 15 minutes.
- While the oats cook, sauté the kale in 2 tablespoons of olive oil with a pinch of sea salt in a medium sized frying pan. When the kale has wilted a little, about 5 minutes, add the garlic. Sauté the kale and garlic. Move kale to one side of the pan, and cook the mushrooms. Once they’ve cooked down, about 5 minutes. Make room in the pan to fry the egg. Fry the egg until yolk is cooked to your preference.
- In a bowl, spoon the cooked oats, top with kale, mushrooms, edamame, and the fried egg. Drizzle about 2 teaspoons of olive oil over the dish, season with salt and pepper to taste. If you have it, dust the egg and greens with a little sumac.
Notes
Sumac is a wonderful spice that adds a lovely tartness to dishes that I love. It’s a popular spice used in middle eastern dishes.
- Prep Time: 5 minutes
- Cook Time: 15 minutes