Super Kale Supper with White Beans & Millet

by Amy Renee
Super Kale Supper with White Beans & Millet

Hearty & delicious, this comforting dish is as nutritious as it is filling. And super easy to prepare too!

Millet is something I don’t cook with often and I’ve been wanting to incorporate it into more of my meals since it is such an amazing little grain. It is easily digestible, gluten-free for those who are either gluten-sensitive or have Celiac’s disease and is nutrient-dense. Not only that, but it is super versatile! You can cook it so many ways! It can be prepared as a fluffy grain (as in this recipe) or with more liquid it can take on a porridge-like, more creamy texture.

Anyhoo….I’ve been really in to sauteed kale with crimini mushrooms lately. I’ve been sauteing them with a little salt and pepper and of course garlic powder (I put it on everything!) and…do I even have to say it? Yep, good ‘ole nutritional yeast. LOVE IT! And as I’ve mentioned before, nutritional yeast is a superb source of vitamin B12. Yay!

So, I threw in some cannellini beans too. Needless to say this was a SUPER filling and DELICIOUS meal. I’ll definitely be making this one again. SOON!

SUPER KALE SUPPER WITH WHITE BEANS & MILLET

Prep Time: 5 minutes     Cook Time: 20 minutes     Total Time: 25 minutes     Serves: three

INGREDIENTS
  • ½ cup whole grain millet
  • 1 cup organic low-sodium vegetable broth
  • 10 ounces chopped kale
  • 10 ounces crimini mushrooms, sliced
  • Pepper to taste
  • Dash of himalayan pink salt
  • Granulated garlic to taste
  • Dash of cayenne pepper
  • Dash of ground nutmeg
  • 1½ cups prepared cannellini beans (or one 15-ounce can, rinsed & drained)
  • ¼ cup nutritional yeast
INSTRUCTIONS
  1. Start by lightly toasting the millet in a small saucepan over medium heat. This only takes a few minutes. Shake the saucepan to toss the millet every 30 seconds or so to be careful not to burn the millet.
  2. Add the vegetable broth to the pan. Be careful – it will spatter a little since the pan is hot. Bring to a boil, cover, reduce heat to low and simmer for 15 minutes.
  3. Meanwhile, wipe any dirt from your mushrooms with a damp paper towel, remove the stems and slice. Preheat a large skillet over medium-high heat. Spray lightly with olive or coconut oil and season with salt, pepper, and garlic. Stir often until the mushrooms are sauteed well. Transfer the sauteed mushrooms to a small plate and set aside.
  4. Spray the pan with a little more oil. Add the kale, spray the kale with a little more oil and season with salt, pepper, and garlic and stir every couple of minutes. Once the kale starts to wilt season with just a little bit of the cayenne and just a dash of nutmeg – a little goes a long way so go easy!
  5. Add the beans to heat through. Add the mushrooms back in and the cooked millet. Add the nutritional yeast and stir to combine. Enjoy!
Notes
Even though this recipe uses low-sodium vegetable broth in the millet preparation it still causes the sodium content to be quite high. If you are on a reduced-sodium diet simple sub water for the vegetable broth.
Nutrition Information
Serving size: one large bowl Calories: 277 Fat: 1.5 Saturated fat: 0 Trans fat: 0 Carbohydrates: 51.1 Sugar: 1 Sodium: 660 Fiber: 15.9 Protein: 18.6 Cholesterol: 0
 

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