I am always looking for healthy and easy vegan lunches to make for work. This recipe is my latest success. It doesn’t take a lot of time or work and it is delicious. Plus, it is just one more way to get some kale in!
Today, as I was deciding what to blog on, I heard this great segment from NPR on millet. I have been making this dish with millet all week! I love cooking with millet because quite honestly, I have eaten so much quinoa in the last few years that I need a little break. Also, millet absorbs the flavor better than quinoa does. It is filling and slightly nutty like quinoa, but I find it is easier to digest.
Cook Time: 45 minutes
Yield: Enough for about 4-6 lunches
2 heads of kale
1 cup of vegetable broth
3 cloves of garlic
3 small slices of jalapeno finely chopped
2 dashes cayenne pepper
2 cups of millet
1. Dice tomatos and place in a large pot with vegetable broth, garlic, and jalapeno.
2. Cook on medium-high for about 30 minutes, or until the tomatoes are soft.
3. Simultaneously, boil 4 cups of water in a smaller pot. Add 2 cups of millet and bring to a simmer. Cook for 10-12 minutes, or until all the water is absorbed and the millet is soft.
4. Wash and chop the kale.
5. Bring the large pot with tomatoes down to medium. Add the kale and cayenne to the large pot with the tomatoes.
6. Serve the tomato and kale mixture over the millet, adding a little of the liquid created from the juice of the tomatoes.
**Note: If you are short on time, you can replace the diced fresh tomatoes with a can of organic stewed tomatoes. If you do this, you will only need to cook the tomatoes for about 10 minutes before adding the kale.