Hold on to your Hat Steel Cut Oats with Kale
 

From "My Beef with Meat," an Engine 2 Diet book.

This sounds odd but is quite tasty.

1 medium onion, chopped
2-3 garlic cloves, chopped
1 red bell pepper, chopped
4 cups (about 1 bunch) kale, leaves stripped from stems and chopped
1 cup steel-cut oats
3 cups low-sodium or unsalted vegetable broth
3 T nutritional yeast
hot sauce, optional
black pepper, to taste

Saute onion until softened and beginning to brown, about 5 minutes. Add the garlic and bell pepper and cook for 1-2 minutes. (Recipe suggests a splash of broth as needed to keep things from sticking but I just used a bit of olive oil.) Add kale to pan and cook about 3 minutes, until the leaves reduce to about half their original size. Add oats, broth, and nutritional yeast; bring to a boil, cover, lower to simmer, cook for 25 minutes or until the liquid is absorbed. Season as desired.

thanks Karen, can't wait to try it.

I'm making mushroom sundried tomato "risotto" tonight

This sounds so delish! I don't like sweet stuff for breakfast and often eat my oats with a little olive oil, salt and cayenne. I have also been eating them topped with sautéed greens and a poached egg for years. Whenever I've shared this recipe with people, they make faces at me! Glad to see I've been validated in print. :D

I used to live in Asia and in Singapore they made a rice porridge for breakfast called congee. In Indonesia they made a soup called nasi soto ayam. Both are layered soups, with rice as the base, then layered with a flavorful ginger and lemongrass spiced chicken broth, shredded chicken meat, spring onions, mung bean sprouts, chilies, cilantro, and a squeeze of lime, then topped with a sliced hard boiled egg or a fried egg. I like to make it with a base of steel cut oats instead. Very tasty!