Ingredients

• 1 tbsp butter
• 1 yellow onion, sliced
• 1 cup finely chopped green kale
• 1/2 tsp fresh thyme leaves
• 1 cup old-fashioned rolled oats (gluten-free)
• 2 cups chicken broth
• 1/4 cup goat cheese
• Salt and pepper to taste

Preparation

In a medium saucepan, melt the butter over medium heat. Add the onions and cook, stirring often, until they become a a deep golden brown, about 15 to 20 minutes. If the onions begin to burn, reduce the heat to medium-low.
Once the onions are caramelized, stir in the kale. Cook, stirring, until the kale has wilted, 1 to 2 minutes. Add the thyme leaves and cook for another 30 seconds. Add the oats and chicken broth. Stir and bring the mixture to boil. Reduce the heat to medium-low, cover, and cook, stirring occasionally, until the liquid has been absorbed, about 5 minutes. Turn off the heat and stir in the goat cheese until it is completely melted. Season with salt and pepper to taste.
Serve immediately.