1. In a 12-inch skillet set over medium-high heat, toast oats until slightly golden and fragrant, about 2 to 3 minutes, stirring frequently to keep oats from scorching. Transfer oats to a bowl and set aside. Wipe away any remaining oats from skillet, return skillet to burner, and reduce heat to medium.
2. Add olive oil to pan. When oil starts to shimmer, add chopped onion and cook until softened, about 5 minutes. Stir in garlic and bell pepper, and cook 1 minute. Stir in sliced kale and cook until kale is reduced in volume by half, about 5 minutes.
3. Stir in toasted oats, then broth and salt, if using. Bring to a boil, cover pan, and reduce heat to medium-low. Cook for 25 minutes or until all liquid is absorbed. Transfer to a serving bowl and serve hot.
Source: Hannaford fresh Magazine, January - February 2009