Garlic and collard greens make a healthy addition to this porridge recipe, but you can use any leftover greens you have on hand.
Recipe information
Total Time
50 minutes
Yield
4 Servings
Ingredients
Porridge
Greens and Assembly
Preparation
Porridge
Step 1
Pulse spelt in a blender or food processor until coarsely chopped (all of the grains should be broken open but not ground to a powder). Combine spelt and 4 cups water in a large saucepan over medium-high; season with salt and pepper. Bring to a boil, reduce heat, and simmer, whisking occasionally, until spelt is tender and mixture is thick, 25–35 minutes. Whisk in Parmesan and butter. Add water by tablespoonfuls if needed to loosen.
Greens and Assembly
Step 2
While porridge is simmering, cook oil and garlic in a medium skillet over medium, tossing occasionally, until garlic is golden, about 4 minutes. Add greens a handful at a time, tossing until wilted before adding more. Season with salt and pepper and cook until crisp-tender, about 4 minutes.
Step 3
Divide porridge among bowls and top with greens. Squeeze some lemon over.
