Savory Oatmeal with Cheddar and Collard Greens

Heat 1 tablespoon oil in a large saucepan over medium heat. Add shallot and cook, stirring occasionally, until softened, 1 to 2 minutes.

Add oats and stir for 1 minute.

Add 4 cups water and 1/4 teaspoon each salt and pepper. Bring to a boil, then reduce heat to a simmer.

Cook, stirring often, until creamy, 10 to 12 minutes.

Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add collards along with the remaining 1/2 cup water and 1/4 teaspoon each salt and pepper.

Cook, stirring occasionally, until tender, 5 to 7 minutes. 

Remove from heat and stir in vinegar. Stir cheese and salsa into the oatmeal. 

Serve with the collards, eggs and more salsa, if desired.