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 hot, light, and nutritious meal.
Heat the water in a saucepan and, when it starts to simmer, add the oats.
Lower the flame and let the oats cook for 4–5 minutes, stirring occasionally until a soft cream is obtained.
While the oats cook, wilt the spinach in a pan with a splash of water or steam them lightly, without adding oil.
Transfer the spinach to the pot 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 salt if necessary.
Serve the porridge hot in a bowl and, if desired, top with proteins of choice (egg, legumes, or tofu) or with seeds and dried fruit for a crunchy version.
Saucepan
Pan
Stirring spoon
Variants: for a creamier consistency use half water and half soy drink; add grated fresh ginger or smoked paprika for a spicy version; top with seeds, nuts, or baked chickpeas for a crunchy version. Not suitable for freezing according to the source.
Italy
| Energy (kcal) | 227.72 |
| Carbohydrates (g) | 6.67 |
| of which Sugars (g) | 0.21 |
| Fat (g) | 21.29 |
| of which Saturates (g) | 3.04 |
| Protein (g) | 2.04 |
| Fiber (g) | 1.46 |
| Sale (g) | 0.04 |
