Breakfast used to be my least favorite meal of the day: So much so, I’d often skip it. Of course, that would lead to headaches, dizziness and extreme hunger by mid-morning – leaving me crankier than if I’d just eaten a granola bar or bowl of cereal.
Nowadays, I’ve not only learned to eat a healthy and hearty breakfast daily, but actually enjoy it. It helps to have a variety of go-to recipes on hand that are easy enough for me to make first thing in the morning (you know, before I’ve had my coffee). This recipe for garlicky kale and cheesy brown rice farina grits is perfect for those mornings when I’m craving something savory, but healthy and filling. The kale is sautéed until wilted with fire-roasted tomatoes and fresh garlic, and the creamy brown rice farina cereal – mixed with mozzarella cheese and butter – serves as a nutritious “grits”-like base, and is entirely gluten-free. It’s perfect on its own for a hearty breakfast or as a brunch side with eggs and fresh fruit.
Next time you’re considering skipping breakfast or just need a boost in your morning routine, make these savory grits. Your taste buds and your tummy will thank you.
Garlicky Kale with Fire-Roasted Tomatoes and Cheesy Brown Rice Farina “Grits”
Yields: 2 large or 4 small servings
- 2 tsp Olive Oil
- 1 clove Garlic, minced
- 1 bunch Kale, stems removed and coarsely chopped
- 1 can (14.5 oz) diced Fire-Roasted Tomatoes
- Salt and Pepper, to taste
- 2 cups Water
- ½ tsp Salt
- ¾ cup Bob’s Red Mill® Creamy Brown Rice Farina
- ½ cup shredded Mozzarella Cheese
- 1 Tbsp Butter
- Parmesan Cheese, for topping
Heat olive oil in a medium skillet over medium heat. Add garlic and saute 1 minute until fragrant. Add chopped kale and cook, stirring often, until half-wilted. Add diced tomatoes (with liquid) and stir.
Cook 5 minutes until kale is completely wilted and mixture is warmed through. Remove from heat; season with salt and pepper to taste.
Meanwhile, bring water and salt in a medium saucepan to a boil. Stir in brown rice farina; reduce heat to low. Cook 5 minutes, stirring often, until cereal is cooked and mixture is thickened. Remove from heat; stir in shredded mozzarella cheese and butter.
Divide cereal mixture among serving bowls. Top with kale-tomato mixture. Sprinkle with Parmesan cheese just before serving.
Stephanie is the baker/blogger/babbler behind the blog, Girl Versus Dough, where she writes about her adventures in bread baking and other tasty, unique recipes. Her approach is friendly yet inspiring, down-to-earth yet adventurous. She lives in the Twin Cities with her husband, Elliott, her furry child-cat, Percy and a beautiful baby girl, Avery. Keep up with her on Facebook, Twitter and Instagram.