Overnight Oats:
- 1 cup old-fashioned rolled oats
- 1 1/4 cups nut milk
- 1/2 cup Greek yogurt
- pinch of salt
- optional: wheat bran and flax seeds
Soft-Cooked Egg and Miso-Braised Kale:
- 4 large eggs, room temperature
- 1 tablespoon olive oil
- 1 bunch Tuscan kale, tough stems removed, leaves coarsely chopped
- 1 tablespoon mirin
- 1 tablespoon soy sauce
- 1 tablespoon white miso
- Overnight Oats
- 1 cup plain whole-milk Greek yogurt
- Kosher salt
- 2 scallions, thinly sliced
- Furikake seasoning and chili oil (for serving)