Savory turmeric and spinach porridge: a quick, healthy and creamy recipe for light lunches and dinners, rich in nutrients and ready in 15 minutes. A savory version of cooked oats, enriched with fresh spinach and turmeric, ideal for a warm, light and nourishing meal.
Heat the water in a small saucepan and, when it starts to simmer, add the oats.
Lower the heat and let the oats cook for 4–5 minutes, stirring every now and then until you get a smooth, creamy texture.
While the oats are cooking, wilt the spinach in a pan with a splash of water or steam it lightly, without adding oil.
Transfer the spinach to the saucepan with the oats (or pour the oats into the pan with the spinach).
Add the extra-virgin olive oil, a generous sprinkle of turmeric and a pinch of black pepper; taste and adjust the salt if needed.
Serve the porridge hot in a bowl and, if desired, finish with a protein of your choice (egg, legumes or tofu) or with seeds and dried fruit for a crunchy version.
Small saucepan
Pan
Stirring spoon
Variations: for a creamier texture, use half water and half soy drink; add freshly grated ginger or smoked paprika for a spicier version; finish with seeds, nuts or oven-roasted chickpeas for a crunchy version. It is not suitable for freezing according to the source.
Italia
| Energy (kcal) | 122.68 |
| Carbohydrates (g) | 13.09 |
| of which sugars (g) | 0.42 |
| Fat (g) | 5.76 |
| of which saturates (g) | 0.84 |
| Protein (g) | 4 |
| Fibre (g) | 2.85 |
| Salt (g) | 0.08 |
