Kale, Cranberry and Millet Dressing

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Kale, Cranberry and Millet Dressing

Ingredients:

  • 1 cup plus 3 tablespoons millet, divided
  • 3 3/4 cups low-sodium vegetable broth, divided
  • 1 bunch Lacinato (or dinosaur) kale, stems and tough ribs removed, leaves thinly sliced
  • 1 bunch curly kale, stems and tough ribs removed, leaves thinly sliced
  • 2 onions, thinly sliced
  • 1 3/4 cup fresh cranberries, chopped
  • 1/2 teaspoon plus 1 pinch fine sea salt, divided
  • 3/4 teaspoon ground black pepper
  • 1 tablespoon cornstarch

Serves 10 to 12

We use two kinds of kale in this holiday-style dressing, but you could also use two bunches of a single type. Stir in one cup chopped raw cashews before baking the dressing if you like.

Method:

Place 1 cup of the millet in a medium saucepan over medium-high heat. Cook, shaking the pan, until grains are lightly toasted, about 2 minutes. Pour in 2 3/4 cups of the broth and bring to a boil. Lower the heat, cover and simmer until millet is tender and most of broth is absorbed, about 30 minutes. Remove from the heat and let sit, covered, for at least 5 minutes.

Meanwhile, combine kale, onions and 1/2 cup water in a large pot over medium heat. Cover and cook, stirring frequently, until kale is very tender, 12 to 15 minutes. Stir in cranberries, 1/2 teaspoon of the salt and pepper. In a small saucepan, bring remaining 1 cup broth to a boil. In a small cup, whisk together cornstarch and 1 tablespoon water; stir mixture into broth. Cook, stirring, until thickened, about 2 minutes.

Preheat the oven to 375°F. Fold millet into the pot with kale. Stir in cornstarch mixture. Scoop dressing into a 2-quart baking dish. Bake until browned on top and heated through, about 35 minutes. Cool for 15 minutes before serving.

Meanwhile, place remaining 3 tablespoons millet in a large, heavy skillet over medium heat. Cook, shaking the pan frequently, until grains are lightly browned and some have popped, about 4 minutes. Immediately remove from the heat, stir in remaining pinch salt and sprinkle over baked dressing.

1 Comment

  1. Alycia says:

    I loved this! I mostly used kale, but had some Swiss Chard from the gadern so I diced up the stems and 4-5 large leaves. I added 1/2 onion chopped, chipotle seasoning instead of cayenne, garlic powder, and some Mrs. Dash table seasoning. We ate it over red quinoa, and my husband and I both loved it!

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