Bacon and Kale Ris-oat-to

Bacon and Kale Ris-oat-to

Pardon our pun, but when it comes to our Bacon and Kale Ris-oat-to, we couldn’t resist with this oat-filled version of a creamy risotto.

Bacon and Kale Ris-oat-to
Makes 4 to 6 servings
  • 2 tablespoons olive oil, divided
  • 6 slices thick-cut bacon, chopped
  • 4 cloves garlic, finely chopped and divided
  • 2 cups stemmed and chopped lacinato kale
  • 2 cups stemmed and chopped fresh collard greens
  • ½ cup dry white wine, divided
  • ½ cup finely chopped leek
  • ¼ cup finely chopped carrot
  • 1 cup oat groats
  • 2 cups chicken broth
  • ¾ teaspoon kosher salt
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons fresh lemon juice
  • ⅛ teaspoon crushed red pepper
  • Lemon wedges, to serve
  • Garnish: grated Parmesan cheese, crushed red pepper
  1. In a large sauté pan, heat 1 tablespoon oil over medium heat. Add bacon and cook, stirring occasionally, until crisp, 7 to 10 minutes. Add half of garlic; cook for 1 minute. Add kale and greens; cook, stirring occasionally, until wilted and tender, 10 to 15 minutes. Add ¼ cup white wine; cook, stirring occasionally, until reduced. Remove from pan.
  2. In the same pan, heat remaining 1 tablespoon oil over medium heat. Add leek, carrot, and remaining half of garlic. Cook, stirring occasionally, until softened and fragrant, about 5 minutes. Add oat groats; cook, stirring occasionally, for 2 minutes. Add remaining ¼ cup white wine, broth, and salt. Bring to a boil over medium-high heat; reduce to a simmer, cover, and cook until oat groats are tender but still have texture, 15 to 20 minutes.
  3. Fold in greens mixture, cheese, lemon juice, and red pepper. Serve with lemon wedges. Garnish with cheese and red pepper, if desired.



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