Ingredients
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2 tablespoons extra-virgin olive oil, divided
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2 tablespoons diced shallot
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2 cups rolled oats (see Tip)
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4 cups water plus 1/2 cup, divided
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½ teaspoon salt, divided
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½ teaspoon ground pepper, divided
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10 cups chopped collard greens (from 1-2 bunches)
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2 teaspoons red-wine vinegar
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1 cup shredded Cheddar cheese
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¼ cup chipotle salsa, plus more for serving
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4 large eggs, cooked as desired
Directions
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Heat 1 tablespoon oil in a large saucepan over medium heat. Add shallot and cook, stirring occasionally, until softened, 1 to 2 minutes. Add oats and stir for 1 minute. Add 4 cups water and 1/4 teaspoon each salt and pepper. Bring to a boil, then reduce heat to a simmer. Cook, stirring often, until creamy, 10 to 12 minutes.
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Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add collards along with the remaining 1/2 cup water and 1/4 teaspoon each salt and pepper. Cook, stirring occasionally, until tender, 5 to 7 minutes. Remove from heat and stir in vinegar.
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Stir cheese and salsa into the oatmeal. Serve with the collards, eggs and more salsa, if desired.
