Kale & Goat Cheese Oatmeal

Think Risotto!
Cooked in chicken stock with the kale and a bit of goat cheese and topped with roasted tomatoes and a sliver more of goat cheese.

Kale & Goat Cheese Oatmeal:  Serves 1

• 1/2 C. Oatmeal*
• 1 C.  Organic, low sodium chicken stock
• 1 small clove chopped garlic
• 1 Scant tsp. of olive oil
• 1 hand full of washed and chopped kale
• About 1 -2 tsp. of goat cheese
• Roasted cherry or grape tomatoes for garnish
• Light grating of Pecorino Romano cheese for garnish

Method:

• Lightly sauté the garlic in the olive oil until fragrant.
• Add the chicken stock and bring to a boil.
• Stir in the oats & kale, bring back to a simmer and cook for 5 minutes, stirring enough to keep the oats from sticking to the bottom of the pan.
• I like my oatmeal “al dente” so I keep cooking till most of the moisture has been absorbed.
• Stir in the goat cheese till it melts and is creamy.
• Top with a sliver of goat cheese, the roasted tomatoes and a dusting of pecorino.

*Note: I use Quaker rolled oats because I’m on a budget but feel free to use your favorite brand and cook longer if required

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