I’m just getting started with yoga. On paper it seems like something that would fit my personality, and I’ve thought about getting into it for a long time. I don’t know much about Eastern philosophies, but the more I read about how stress affects our bodies, the more I think we could learn a lot about health from the East.
Anyway, I came home from my first class wanting something warm, savory, simple, and nutritious. My friend Ariel (who grows kale in pots on the balcony of her condo), had recently told me that she throws a millet dish together this way, and it fit the bill. Also perfect for when you’re looking to make something hearty using mainly pantry staples. The kale tastes fantastic in this- flavorful, tender, and the perfect complement to the millet and tomatoes.
Ariel’s Millet with Kale and Tomatoes
1 – 2 Tbsp. extra virgin olive oil
1/2 of a large yellow onion, diced
1 cup millet
14.5 oz. can diced tomatoes with basil, garlic, and oregano
1 1/2 cups vegetable broth
6 cups (or more) fresh kale leaves, stemmed and torn into bite-size pieces
1. Heat the oil in a large skillet or medium sauce pan over medium heat. Saute the onion in the oil for about 6 minutes, until it starts softening and turning translucent.
2. Meanwhile, drain the canned tomatoes over a measuring cup, so you collect their juice in the cup. Add enough vegetable broth to the tomato juice to equal 2 cups of total liquid.
3. Stir the millet into the skillet with the onion, and toast for about 3 minutes.
4. Add the liquid and the tomatoes into the skillet and bring to a boil. Turn the heat down to low, cover, and simmer for 15 minutes.
5. Add the kale to the skillet on top of the millet, cover, and continue simmering for 5 minutes.
6. Uncover and stir, mixing the kale into the millet. Re-cover and simmer for 5-10 more minutes, until the liquid is completely absorbed and the kale is tender. Top with fresh herbs, slivered almonds, or white beans if desired.
Yields a large skilletful of millet. Serves at least 6 as a side, 4 as a main course.