3944. SAVORY CHEDDAR OATMEAL with BACON, GARLICKY GREENS and EGGS

Yield: 4 servings


For the Oatmeal:
1 cup water
1 cup milk
1 cup old-fashioned oats
1½ cups shredded sharp cheddar cheese
Salt and pepper, to taste

For the Greens:
4 slices bacon, chopped
3 garlic cloves, finely minced, grated, or pressed
2 bunches Swiss chard, ribs removed and leaves roughly chopped
Pinch of red pepper flakes
Drizzle of toasted sesame oil
Salt and pepper, to taste

Optional Toppings:
Eggs, fried or poached to desired doneness
Scallions, chopped
Toasted sesame seeds
Drizzle of toasted sesame oil
Hot sauce

For the Oatmeal: In a medium saucepan, bring the water and milk to a boil. Season with a pinch of salt and then add in the oats. Cook for about 5 minutes, stirring occasionally, or until the oats are cooked and the mixture is creamy.

Stir in the shredded cheese and season with pepper. Keep warm until ready to serve.

For the Greens: In a large skillet, crisp the bacon until rendered. Remove from the pan with a slotted spoon and set aside for garnish.

Remove the pan from the heat for a few minutes and then add in the garlic. Return the pan to medium-low heat, so as not to burn the garlic. Cook garlic for about a minute, stirring constantly.
Add in the greens and red pepper flakes, tossing them evenly in the garlic and oil. Cook for about 5 minutes, stirring frequently, or until the greens are softened and wilted but still have texture.

Season, to taste, with a drizzle of toasted sesame oil, salt, and pepper. Keep warm until ready to serve.

To Serve: Spoon oatmeal into serving bowls and top with the greens, reserved crispy bacon, and other desired toppings. I like a runny egg, scallions, hot sauce, another drizzle of sesame oil, and some toasted sesame seeds for crunch. Serve immediately.


bacon recipe source: Molly, Yes to Yolks (@mollycreilly), March 18, 2016