2 tablespoons extra-virgin olive oil, divided 2 tablespoons diced shallot 2 cups rolled oats (see Tip) 4 cups water plus 1/2 cup, divided ½ teaspoon salt, divided ½ teaspoon ground pepper, divided 10 cups chopped collard greens (from 1-2 bunches) 2 teaspoons red-wine vinegar 1 cup shredded Cheddar cheese ¼ cup chipotle salsa, plus more for serving 4 large eggs, cooked as desired
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.