This recipe and video are sponsored by our brand partner Pacific Foods.
½ tablespoon olive oil
2 cups kale (or leafy greens of choice), stemmed and roughly chopped
1 clove garlic, minced
1 egg, cracked open into a ramekin or small bowl
1 tbsp white vinegar
1/4 cup halved cherry tomatoes
red pepper flakes, to taste
salt and freshly ground black pepper
parmesan cheese, optional
Heat Pacific Foods Organic Unsweetened Steel-Cut Oatmeal by adding to a small sauce pan and warming over low heat until heated through. Alternatively, add to a microwave safe bowl and heat in the microwave for about 1-2 minutes, or until warm.
In a medium sauté pan, heat olive oil over medium heat and add garlic and a pinch of red pepper flakes. Cook for about 30 seconds, or until fragrant. Add kale and season with salt and pepper and cook until wilted, about 5 minutes. Remove from heat.
Meanwhile, fill a small saucepan with water (fill a little over halfway) and bring to a boil. Turn heat down to a simmer and add vinegar. With the back of a wooden spoon, carefully swirl the simmering water in one direction creating a whirlpool effect.
Carefully add the egg to the center of the whirlpool (egg white first) and cook for about 3-4 minutes for soft boiled (longer if you like harder yolk). When done, carefully remove with a slotted spoon or spider strainer and allow egg to drain on some paper towels.
To assemble: add oatmeal to a bowl and add kale to one side. Add tomatoes, top with poached egg and season with salt and pepper. Add parmesan cheese (if using) and enjoy!