fbpx
Kale and Millet Casserole Recipe

Kale and Millet Casserole Recipe

Kale and Millet Casserole Recipe

Kale and Millet Casserole Recipe

Kale and Millet Casserole stores well in the refrigerator, and makes excellent leftovers.

Ingredients

  • 1 strip kombu
  • 1 cup millet
  • 2 tbsps olive oil
  • 1 yellow onion, sliced thin
  • 1 clove garlic, sliced thin
  • 2 ribs celery, chopped
  • 1 bunch kale, trimmed of tough stems, and sliced into 1/4-inch ribbons
  • 1 tsp Celtic Sea Salt
  • 1 1/2 cups vegetable stock

Method

  1. Place the kombu in a stock pot and cover with filtered water. Allow the kombu to soak for 15 to 20 minutes until it becomes pliable.
  2. Place millet in a heavy-bottomed saucepan, add 2 1/2 cups water, add rehydrated kombu. Bring to a boil over medium-high heat, then immediately reduce the heat to medium-low. Cover and simmer for 20 to 25 minutes or until the stock has been absorbed.
  3. Remove from heat and let stand, covered, for 5 minutes. Remove kombu, fluff with a fork and serve.
  4. Preheat oven to 375 F.
  5. Warm olive oil in a wide skillet over medium heat. Stir in onion, garlic and celery – sauteing lightly in olive oil for 3 minutes or until it becomes fragrant.
  6. Stir onion, garlic, celery with millet until loosely combined. Stir in the kale and salt, then place in a baking dish. Pour in the vegetable stock, and bake for 40 minutes.
Get 15% off
your first order
Free Shipping On Orders Overs $75
Family Owned
30+ Years of Experience in the Field
Refer-a-Friend to Earn Points!