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 August 10, 2011Published:
- 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 …
- 1.5 cups Millet cooked
- 1 cup Swiss or Cheddar cheese (or vegan cheese)
- 1/4 cup Green onions minced
- 1/4 cup Red bell pepper diced
- 1 Zucchini diced
- 1/2 cup Carrots grated
- 2 tsp Olive oil
- 1 tsp Worcestershire sauce
- 1/4 cup Water
- 1/4 tsp Thyme
- 1/4 tsp Ground sage
- 1/4 tsp Roemary
- 2 cloves Garlic diced
- Salt and pepper to taste
- 2 cups Kale chopped
- Preheat oven to 375 degrees.
- Saute bell pepper, carrots and zucchini in the olive oil to soften.
- Oil a 1 1/2 –quart covered casserole dish.
- Mix all ingredients except kale in a bowl.
- Place half the kale in prepared casserole dish and spread the other ingredient mixture over evenly.
- Cover with remaining kale.
- Cover the dish and bake 15- 20 minutes, until cheese is melted and bubbling.