Savory Creamed Oats with Crispy Kale

By ashleyeraas

Ingredients

• 1/2 bunch kale (about 4 ounces)
• 6 teaspoons extra-virgin olive oil, divided
• 1/4 medium onion, finely chopped (about 2 1/2 ounces)
• 2 carrots, finely chopped
• 2 stalks celery, finely chopped
• 2 cups low-sodium chicken or vegetable broth
• 1 cup rolled oats
• 1/4 teaspoon sea salt
• 1/8 teaspoon freshly ground black pepper

Details

Servings 4
Adapted from wholefoodsmarket.com

Preparation

Step 1

Method:

Preheat the oven to 350°F. Line a baking sheet with parchment paper. Trim tough stems from kale and discard; cut large leaves into 2-inch pieces (keep any small leaves whole). Place in a large bowl. Drizzle with 2 teaspoons oil and toss until evenly coated. Arrange kale on the prepared baking sheet in a single layer. Bake about 12 minutes or until crispy and just beginning to brown.
Heat remaining 4 teaspoons oil in a large saucepan over medium-high heat. Add chopped onion, carrots and celery, and cook 5 minutes or until softened, stirring occasionally. Stir in broth, 1 cup water, oats, salt and pepper, and bring to a boil. Reduce to a simmer and cook about 5 minutes or until oats are tender. Serve garnished with kale chips.