Recipe: Savory Porridge with Cheddar and Dandelion Greens

porridge2Fuel up the right way with a steel-cut oat porridge that combines nourishing whole grain oats with flavorful cheese and strong wild greens. Serves 4-6.

  • 3-1/2 cups water

  • 1 cup steel-cut oats

  • 1/8 teaspoon salt

  • 2-3 ounces sharp cheddar, crumbled

  • 4 loosely packed cups dandelion greens, chopped

  • Black pepper to taste

  • Fried, poached, or soft boiled eggs (optional), one per bowl

Porridge1Bring the water to boil over high heat. Stir in the oats and salt and return to boil, then reduce heat to medium-low.

Simmer oats uncovered for 10-15 minutes, stirring occasionally. Cook oats until desired texture is reached (longer cooking will lead to thicker oats).

Divide oats into bowls. Stir in 1/3 – 1/2 cup dandelion greens and top with about ½ ounces of cheese and black pepper. Serve warm. Top each bowl with one cooked egg if desired.

 

 

 

 

 

 

 

 

 

 

 

 

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