Kale Brose recipe

I had a couple questions about the kale brose I brought to Fiddle Club on Sunday, so here's the recipe. Do you have any favorite Scottish recipes you'd like to share?


Kale Brose
3 pints chicken or vegetable broth (I used 2 pints chicken, 1 pint vegetable)
1/2 cup fine-ground Scottish oatmeal (Bob's Red Mill 100% Stone Ground Whole Grain Scottish Oatmeal is perfect. If you use a coarser ground like Old Wessex Ltd.'s Scottish-Style Porridge Oats, you'll probably want to put it in a coffee grinder for an instant.
1 pound curly kale
Salt & pepper to taste

Bring the stock to a boil, adding salt & pepper. Once boiling, reduce heat and add oatmeal. Stirring intermittently, let cook for 10 minutes. While this is taking place, wash the kale and tear the soft leaf from the hard stems, discarding the latter, and shred the kale. Put the kale into the boiling mixture, and stir for another 10-15 minutes until tender. Leave uncovered so that the color is retained. When the kale is fairly tender remove from heat and place in serving dish. Serve piping hot.