SIMMER RECIPE
Kale and Miso Porridge
15mins
easy
Servings: 1
Ingredients
- 50g buckwheat/oat/quinoa flakes
- 1 tbsp apple cider vinegar, sourdough starter or lemon juice
- 1 cup water
- 1 handful of kale
- 2 tbsp butter
- 1 tbsp miso paste
- 1 cup Borough Broth Free-Range Organic Chicken Bone Broth
Instructions
- Place your porridge grain of choice in a bowl, cover with warm water, stir through your acid of choice and loosely cover. Leave in a warm place overnight to soak.
- In the morning, pour off any excess soaking liquid.
- Bring the broth and water to a boil in a small pot.
- Pour in the soaked grains and cook, stirring constantly with the end of a wooden spoon (or a traditional spurtle if you have one!) for an extra smooth and creamy porridge. Adjust the liquid until the consistency is to your liking.
- Once the porridge is cooked, reduce the heat to low and put the lid on to steam while you prepare the kale.
- Bring a pan of water to the boil and plunge in the kale. Boil for a couple minutes, until soft, then drain the cooking water through a colander. Melt the butter in the same pan, add the kale back into the pot, and stir briefly to coat.
- Remove kale from the heat and stir in the miso paste. Taste and add more if needed.
- Add toppings of choice and enjoy a delicious and nutritious breakfast. My suggestions would be: splash of rice wine vinegar, soy or tamari sauce, boiled egg, spring onion, sesame seeds, peanuts, chilli oil/sriracha/tabasco