Beet Greens, Chard, and Steel Cut Oats (Recipe)

This is pretty much a case of taking an existing recipe, in this case one from Anya Kassomff's excellent cookbook, Simply Vibrant, and pretty much changing everything. Her recipe, Creamy Steel Cut Oats With Rainbow Chard and Pine Nuts looked good (simple and vibrant, actually), but perhaps a little bland for my taste. This recipe has become something else altogether under my unsubtle touch. In my version there is no rainbow chard, and no pine nuts. I added onion, garlic, beet greens, Fordhook Swiss chard, fresh herbs, beets, and pistachios. So, this is really my recipe now, for better or worse.

Trader Joes is my go-to source for steel cut oats. Make sure you buy the regular slow cooking variety.

Pretty much a complete one-pot meal. A salad would be nice, of course, as well a crusty loaf of bread, but not necessary.

Steel Cut Oats with Beet Greens and Chard

1 pound of beet greens &/or chard, washed

½ yellow onion, diced

5 cloves garlic, chopped

1 cup steel cut oats (slow cooking)

1 cup unsweetened coconut milk

1/4 cup chopped fresh herbs (whatever is handy. I used thyme, basil & chervil)

beets from beet greens, roasted, skinned, and sliced for garnish (optional)

1/4 cup unsalted pistachios

olive oil

3 cups of boiling hot water

1. Sauté onions on medium heat until translucent (about 5 minutes)
2. Add garlic and cook for 1 minute
3. Add the oats. Sauté until starting to toast and turn brown, 3-5 minutes.
4. Add hot water. Bring to a boil, turn down heat to to simmer, cover and cook for 25 minutes.
5. While the oats are cooking, separate the chard/beet greens from their stems. Coarsely chop stems. Sauté for 5 minutes and set aside. 
6. Chop the chard/beet green leaves into 1-inch pieces.
7. After the oats have simmered for 25 minutes, add the coconut milk and the chopped herbs. Continue to cook on low, partially covered, for 15 minutes, until creamy, stirring occasionally to prevent sticking.
8. Add chopped greens, mixing thoroughly. Cover and let rest for 5 minutes.
9. Serve in pasta bowls. Garnish with sliced beets and pistachios.