Ingredients:

½ cup Bob’s Red Mill thick cut rolled oats

500ml vegetable stock 

Salt and pepper

1 tablespoon Lara Ariss extra-virgin olive oil

1 small clove garlic, grated on a microplane

½ teaspoon Adonis Valley Chili Paste

1 large handful baby spinach or chopped kale leaves, washed and drained

Yogurt, for garnish

Savory Granola, for garnish

In a small saucepan, bring vegetable stock to a boil, then add the oats and a pinch of salt. Reduce to a low simmer, cover, and cook for 20 minutes. Stir occasionally. Turn off the heat, cover the pot, and let steam for an additional 10 minutes.

Meanwhile, prepare the greens: Heat about 1 tablespoon of olive oil in a medium skillet over medium-high heat. Once the oil begins to shimmer, add the garlic and chili paste. (The garlic should just sizzle but not brown.) Then add the greens, salt to taste, and briefly wilt for around one minute (but no longer than two); turn with tongs to evenly cook.

Place the oatmeal in the bowl, surround with greens and pan juices, and garnish with about 1 tablespoon savory granola. Finish with a dollop of yogurt and freshly ground pepper. Sprinkle with a little salt and a drizzle of olive oil if desired.

 

 

Sally Jane is an American chef, food writer living in Beirut and a contributor with Mint Basil Market! After attending the French Culinary Institute in New York City she gained experience in some of the US’s most interesting restaurants before moving to London and working as a private chef. It was working privately that her interest in healthy food took hold as her clients were always in search of healthy but delicious and creative food. Since then she’s worked in Paris, a sailboat in the Mediterranean, Amman, and now Beirut where she’s teaching cooking classes, working on a book, and catering.  

 

 

 

September 26, 2018 — Chef Sally Jane
Tags: Recipes

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