Savory Oat Groats And Kale

• 2 tablespoons olive oil
• 1 small onion (1/2 cup), finely chopped
• 1 medium leek, white and pale-green parts only, halved lengthwise, cut into matchsticks, and rinsed well
• 4 garlic cloves, thinly sliced
• 1 small carrot, cut into 1/4-inch dice
• 1 cup oat groats
• 1 cup homemade or low-sodium store-bought chicken stock
• 1/2 teaspoon coarse salt
• 6 ounces Tuscan kale (also called cavolonero), stemmed and cut crosswise into 1/2-inch-wide strips
• Freshly ground pepper
• Crushed red-pepper flakes
• 1/4 cup shaved Parmesan cheese
• Lemon wedges, for serving

1. 1.Heat 1 tablespoon oil in a medium saucepan over medium heat until hot but not smoking. Add onion, leek, and half the garlic. Cook, stirring, until onion is translucent, about 5 minutes. Stir in carrot and groats; cook 1 minute. Add stock, 1 cup water, and the salt. Bring to a boil. Reduce heat; simmer, covered, 25 minutes.
2. Heat remaining tablespoon oil in a medium skillet over medium heat until hot but not smoking. Add remaining garlic; cook until garlic begins to turn golden, about 30 seconds. Stir in kale; cook, stirring, until wilted, about 3 minutes.
3. Stir kale mixture into groats. Cover; cook until liquid is completely absorbed and groats are tender but still chewy, about 5 minutes. Season with pepper and red-pepper flakes. Garnish with cheese, and serve with lemon wedges.

olive oil, onion, only, garlic, carrot, groats, chicken, coarse salt, kale, freshly ground pepper, redpepper, parmesan cheese, lemon wedges

Taken from www.epicurious.com/recipes/member/views/savory-oat-groats-and-kale-51226611 (may not work)