You know how much I love casseroles. It’s mostly because I value my time and don’t want to spend all of it in the kitchen. Oh, and I want to feed my family healthy foods. Kale is rich in vitamins, antioxidants and minerals, such as iron, magnesium, calcium and potassium, among other healthy nutrients.

It’s a shame that most kids hate kale, though. And frankly,  most husbands do, too. So, we can be creative and hide it in yummy dishes! I have just the recipe for you. It is inspired by this, less healthy version. Make sure to shred kale very thinly. The whole project takes 20 minutes, if you have some precooked millet.  Millet is chewy, despite being soft, but I have also tried making this dish with quinoa and it turned out heavenly, so be creative.

Kale And Millet Casserole


By Dr. Anastasia Published: August 10, 2011

  • Yield: 4-6 Servings
  • Cook: 15-20 mins

You know how much I love casseroles. It's mostly because I value my time and don't want to spend all of it in the kitchen. Oh, and I …



  1. Preheat oven to 375 degrees.
  2. Saute bell pepper, carrots and zucchini in the olive oil to soften.
  3. Oil a 1 1/2 –quart covered casserole dish.
  4. Mix all ingredients except kale in a bowl.
  5. Place half the kale in prepared casserole dish and spread the other ingredient mixture over evenly.
  6. Cover with remaining kale.
  7. Cover the dish and bake 15- 20 minutes, until cheese is melted and bubbling.

About Dr. Anastasia

Dr. Anastasia Halldin holds a Ph.D in holistic nutrition. She is a homeschooling mother of four boys and a girl. Dr. Anastasia starred on a yoga TV show. She also produced and appeared in thirteen yoga DVDs. Dr. Anastasia speaks four languages and loves doing crafts with her children. She adores sharing her easy healthy family recipes with other mothers.
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One Response to Kale And Millet Casserole

  1. Cherilynn says:

    Keep it coming, wtriers, this is good stuff.

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