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Steel-Cut Oats with Kale and Red Pepper
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Steel-Cut Oats with Kale and Red Pepper
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  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 35 minutes
Prep Time:
 15 minutes
Cook Method:
 stove top
Cook Temp:
 varies
Directions:
.................................................................................
Oats for dinner? That’s right — the nutty
flavor of toasted steel-cut oats pairs perfectly
with hearty kale and sweet red pepper.
As a bonus, 1/4 cup of carbohydrate-rich
steel-cut oats will take longer for your body
to digest, thanks to its 4 grams of dietary
fiber. This will help keep your blood sugar
more stable and keep you feeling full longer
than a side dish of white-flour pasta.

1. In a 12-inch skillet set over medium-high
heat, toast oats until slightly golden and
fragrant, about 2 to 3 minutes, stirring frequently
to keep oats from scorching. Transfer
oats to a bowl and set aside. Wipe away
any remaining oats from skillet, return skillet
to burner, and reduce heat to medium.
2. Add olive oil to pan. When oil starts
to shimmer, add chopped onion and
cook until softened, about 5 minutes.
Stir in garlic and bell pepper, and cook 1
minute. Stir in sliced kale and cook until
kale is reduced in volume by half, about
5 minutes.
3. Stir in toasted oats, then broth and salt,
if using. Bring to a boil, cover pan, and
reduce heat to medium-low. Cook for 25
minutes or until all liquid is absorbed.
Transfer to a serving bowl and serve hot.

Recipe courtesy of Hannaford fresh magazine January-February 2009.
1 cup Oats, steel cut
1 Tbs Olive oil
1/2 cup Chopped onion
1 ea Garlic clove, fresh
1 ea Medium red bell pepper, diced
4 cup Cabbage, kale, fresh, chpd
3 cup Low sodium vegetable broth
1/4 tsp Salt


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