One of my all-time favorite things is greens from the garden. Â This year I planted spinach and swiss chard. Â Both work great for this recipe. Â I’ve made this with canned greens and it’s good that way too but the game is completely upped with fresh greens.
Kramer’s mom made something like this and I loved it. Â I went on to make it and introduce it to our kids. Â As per usual, I don’t have a “real” recipe but this is what it looks like…and trust me, it’s GREAT!!
I cut half-frozen bacon into little bits as shown. Â I chopped a medium onion and added that too. Â I fried it on the saute setting on my Instant Pot.
Then I put 3/4 of a cup of chicken broth into the pot. Â I added some salt and pepper and a tablespoon of ham-flavored boullion.
While that was cooking I cleaned …
and cut a mix of spinach and swiss chard from the garden. Â I was cleaning out the remaining spinach from the garden and there wasn’t enough so I used swiss chard too. Â I filled it to the 2/3 max line. Â You can fill it all the way to the top…
I set the Instant Pot to manual and put it on for 1 minute. Â Then did a quick release.
It will all cook down as you see in the photo above.
Take a hand full…yes an actual hand full of quick oats and toss it in.
The oatmeal will absorb the liquid.
Stir it up. The oatmeal immediately softens. Â I ended up adding another 1/2 handful.
Stir again and you’ll have this…
It is AWESOME!! Â Well at least my family loves it and at my house, I guess that’s all that counts.
I’ve made this several times this spring. Â It’s been a hit every time. Â I used only spinach one time. Â I used ground pork sausage one time.
The recipe is very forgiving and those are my favorite kinds of recipes. Â This year I working hard to try to plant a fall garden. Â I’m doing that this upcoming week. Â You can be sure there will be more greens planted. Â I want to eat this again and again!!
Sounds so good! My kind of a dish –nothing better than veggies home grown from your garden.
That looks and sounds good. Swiss chard and spinach, oh so good! You have a great garden.
Green leafy vegs raised my blood counts while enduring chemo/rad for brain cancer. The fresher the better and less cooked. Just blanched. Every day 2 x day & when I didn’t wanna eat my dad made a v-8 smoothie in the blender That was 34rs ago. 1 was 12.
Drs didn’t believe in letting food be thy medicine like they do know
Farmers Market – here I come ! I only have room for cucumbers & tomatoes at home. Baby beet greens might be good in this too.
I was on board till you added the oddest the oat.eal . Then I stopped and thought about it. Mom always used oatmeal in her meatloaf and it couldn’t be beaten. So I wi try this recipe ipe.the only thing I have objected to in using greens is the left over liquid.. Thanks for this recipe.
I love turnip greens and collards. I use bacon in them to. I’ve never used oatmeal in mine but I love the juice. We ate ours with corn bread and little green onions.
I haven’t had many since moving to Washington but was born in Alabama and so many wonderful vegetables. I do get collards but not turnip greens. No Okra or purple hull peas.