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
- 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
- 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.
- 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.
- 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.
- 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!
- Add the beans to heat through. Add the mushrooms back in and the cooked millet. Add the nutritional yeast and stir to combine. Enjoy!