Braised Kale with Beans and Oatmeal

Ingredients:

• 2 tbsp. chopped oats
• 1 can (425 g) black-eyed beans, rinsed
• 2 tbsp. l. olive oil
• 1 large red onion, halved and thinly sliced ​​into half rings (about 1 1/2 cups)
• 3 cloves garlic, minced (about 1 heaping tablespoon)
• 220 g ham steak (about 1 cm thick), cut into 1 cm cubes.
• 2 large bunches of kale, stems trimmed, leaves cut into 1cm wide strips (about 1kg total)
• 2 cups lightly salted chicken broth
• 0.5 cup apple cider vinegar
• 2 tablespoons unsalted butter
• Hot sauce, for serving

Preparation:

1. In a large, low-sided saucepan or Dutch oven, heat the olive oil over medium-high heat. Add the onion and cook until softened and browned in spots, about 5 minutes. Add the garlic and ham and cook until the garlic softens, about 2 minutes. Add the kale, broth, vinegar, 1 teaspoon salt, and 1/4 teaspoon black pepper. Stir and simmer, covered, until the kale is tender, 20 to 30 minutes. Add the beans and butter and cook until the beans are heated through, about 5 minutes.
2. Meanwhile, fill a large saucepan three-quarters full with water. Lightly salt and bring to a boil. Add the oats and cook, stirring occasionally, until tender, about 15 minutes. Drain and divide the porridge among six bowls. Top with the collard greens, ham, and beans. Serve immediately with hot sauce, if using.