Recipe for Irish Oat Broth with Leeks and Dandelion Greens

5 from 1 vote

Servings:

*2 cups raw or organic milk
*1 cup water vegetable, or chicken stock, preferably homemade
*2 teaspoons butter I used Kerrygold Irish butter
*4 tablespoons organic thick rolled oats Irish oats, if you like; make sure to use gluten-free oats if on a gluten-free diet
*1 cup trimmed cleaned and coarsely chopped leeks (white parts only)
*1 cup finely chopped organic dandelion greens
*coarse sea salt- to taste
*cracked black pepper- to taste

1. Combine milk, water, and butter in a pot on the stove. Bring to a boil so the butter melts. Add the oats and stir to combine.
2. Add the leeks and the dandelion greens and reduce the heat to a simmer. Cover and cook for about 20 minutes, stirring every now and then, then turn off the heat and allow to stand for 5-10 more minutes.
3. Taste the "broth" and season with sea salt. Ladle into serving bowls and top with fresh pepper to taste. Add a pat of butter or a splash of raw/organic cream before serving, if desired.