Harlem-Inspired Soul Food Savory Oatmeal
Un porridge salé inspiré du soul food, avec patate douce, collards, œufs et sauce piquante.
Ingredients
- 1 cup steel-cut oats
- 3 cups vegetable broth
- 1 tablespoon olive oil
- 1 small sweet potato, diced into 1/2-inch cubes
- 2 cups chopped collard greens, stems removed
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional)
- 4 eggs (for topping)
- Hot sauce for serving
- Green onions, chopped for garnish
Instructions
- In a medium saucepan, bring vegetable broth to a boil. Add steel-cut oats, reduce heat to low, and simmer for 20-25 minutes until creamy but still chewy.
- Meanwhile, heat olive oil in a skillet over medium heat. Add sweet potatoes and cook for 5-7 minutes until beginning to soften.
- Add shallot and garlic, cook for 1 minute until fragrant. Add collard greens, smoked paprika, and cayenne if using. Cook until greens are wilted and sweet potatoes are tender, about 5 more minutes.
- In a separate pan, prepare eggs to your preference (fried or poached work best).
- Divide oats between bowls, top with the sweet potato and greens mixture, and add an egg to each bowl.
- Garnish with green onions and serve with hot sauce on the side.
Notes
- Prep time : 10 M
- Cook time : 25 M
- Total time : 35 M