Savoury Kale Oats
Every time I’ve been to London for the past few years, I’ll find some reason to stop off at 26 Grains. I can’t get enough of their ever-changing menu, mainly consisting of my favourite meal: porridge! A couple of years ago, I split a sweet rhubarb & blood orange dish and their savoury turmeric option with my friend, and remember thinking how well these flavours worked together. It was topped with a fried egg, which was a little sloppy, but I was amazed by the concept of savoury oats.
Fast-forward to island life, where I am developing a few key dishes that I am confident to cook with our small range of ingredients and equipment. Each time I’m able to near-perfect something, I feel a little more confident trying something new - which is where this beautiful recipe came in. Give it a whirl with some different veggies; I’m pretty sure some garlic fried mushrooms would be incredible on top of this!
Ingredients
1 tsp turmeric
3 cloves garlic, minced
1 tsp miso paste or soy sauce
1 thumb ginger, grated
1 red chilli
1 cup jumbo rolled oats
2 cups filtered water
1 tsp sesame oil
Optional tomatoes or veggies
1 handful kale, roughly chopped
4 eggs
How-To
Fry 2/3 of your minced garlic & ginger in a small amount of oil. Add the oats and 2 cups of water, bringing to a simmer then reducing to a slow bubble. Add the turmeric, miso or soy and allow the oats to soak up the delicious flavours. I also added some finely-chopped tomatoes into this mixture, for a little additional texture. I’m sure any veggies you have in the fridge would work well here!
In another pan, boil your eggs; be careful when plopping them into the gently simmering water. Watch that the shells don’t crack to keep the yolks lovely and jammy. After 7 minutes, transfer to iced water. Peel and set aside for later.
In your last pan, heat the sesame oil and add the remaining 1/3 garlic, ginger and hot chilli. Wilt the kale in this mix, allowing the ends of the leaves to char a little; you can also add some soy at this point, if you’d like a little extra flavour.
Plating time! Put a large scoop of oats in a bowl, add your kale and sliced boiled eggs on top. Season with plenty of rock salt & cracked black pepper, plus sesame seeds if you have any lying around. I love to serve this with a drizzle of sriracha, or banana catsup works perfectly too. Fab mixed up some mint yoghurt, so which was perfectly creamy to stir through and add a some freshness. Sit back and enjoy, perfect with a big mug of black coffee on a rainy day.
