Having been inspired to treat my dying body better, i whipped up some yummy millet and hearty kale gratin for dinner a few nights ago. I'd never really had either, and i'm happy to say that they both turned out great and were super easy to make. Here are some recipes:
1 large yellow onion
4 tablespoons of butter plus 2 teaspoons
1 bunch of kale
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon all-purpose flour
1 cup milk
2 tablespoons each freshly grated Gruyere and Parmesan cheeses
3 tablespoons dry breadcrumbs
1. Cut the onion in half lengthwise, then slice it onto the thinnest slices possible.
2. In large, heavy-bottomed skillet with a tightly fitting cover, melt 4 tablespoons of the butter over medium-high heat. When it foams, add the onions, reduce heat to low, and cover the pain, letting the onions sweat, stirring them occasionally, until they are nearly dissolving.
3. Cut the kale into thin slices and add them to onions. Put the cover no and cook until kale has wilted, about 10-15 min. Remove cover and continue to cook, stirring, until the kale is soft, another 10-15 min.
4. Preheat oven to 400 degrees.
5. Grease a baking dish with 1 teaspoon of butter and set aside.
6. Sprinkle the salt, pepper, and flour over the greens, and stir. Increase the heat to high, stirring still, then add the milk, a little at a time, continuing to stir, creating a sauce for the vegetables.
7. When it has thickened, in about 5 min, spread the mixture evenly into the prepared baking dish. Mix the cheese and breadcrumb s together and scatter over surface. Dot with remaining butter, and bake until the top is crusty and golden and the edges are bubbling about 20 minutes.
8. Serve hot from serving dish.
*I used 1% milk and used only Parmesan cheeses as Gruyere was not in my fridge.*
1. Bring 2 1/2 cups of water to a boil (add pinch of salt, optional)
2. Add 1 cup of millet (you can purchase in bulk section of Central Market)
3. Cover and reduce to simmer.
4. Cook for 25-35 minutes
5. Uncover and fluff with fork.