National Kale Day Recipe :: Millet Bowl with Mushroom Gravy & Kale
Happy National Kale Day, y’all! Perhaps you’re going to celebrate by adding kale to every meal of the day (kale smoothie, kale salad, kale chips… need I go on?) Or, if you’re not a fan of the stuff, perhaps your celebration will involve simply giving it a nod and moving on to your green of choice. Whatever your opinion is of this leafy green, we can all acknowledge that kale is a super food.
Kale is the richest source of carotenoids in the leafy-green vegetable family, which means it’s one of the top cancer fighters. Kale helps regulate estrogen, protects against heart disease, and regulates blood pressure. Did you know that the calcium in kale is more absorbable by the body than milk (and ounce for ounce, contains more calcium than milk?) Kale is a great choice for the prevention and treatment of osteoporosis, arthritis and bone loss. 
Yeah, kale is kind of a big deal. Sure, this green has gotten some flack lately for being “too popular”, which seems silly to us. It’s a great, healthy, and delicious food. We think it deserves the attention it’s getting. Why not try it out in this millet bowl from Oh She Glows? This recipe also features mushrooms, and is vegan and gluten free.
Health food for the win!
Millet Bowl with Mushroom Gravy and Kale
From: Oh She Glows
- 1/2 cup uncooked millet (makes 2 cups cooked)
- 1/2 tsp extra virgin olive oil
- 2 cups chopped onions
- 3 garlic cloves, minced
- 4 cups crimini mushrooms
- 1.5 tbsp low-sodium tamari (soy sauce)
- 1/2 tbsp cornstarch
- 1 & 1/4 cup vegetable broth
- 1 cup fresh chopped kale, stems removed
- Freshly ground black pepper & kosher salt, to taste
Toast millet in a post or skillet with a lid over medium heat, stirring frequently, until it starts popping. Be careful you don’t burn it. What you’re looking for is a light toast. Remove from heat.
Bring a medium-sized pot of 1 cup water, a pinch of salt and 1/2 cup uncooked millet to a low boil. Reduce heat to low and cover with a tight-fitting lid (with no air holes). Simmer for 15-20 minutes or so. Remove from heat and let sit for 5 minutes covered. Remove lid and fluff with fork. Set aside.
Meanwhile, grab a large skillet and heat oil over medium heat. Add in chopped onions and garlic and saute for about 5 more minutes. Add the sliced mushrooms and saute for about 12 minutes, stirring occasionally. Next, add in the rosemary, nutritional yeast, and tamari. Cook for a few minutes.
In a small bowl, whisk together the broth and cornstarch until the clumps are gone, and then stir into the mushroom mixture. Stir in kale and cook for another 5-6 minutes or so, until slightly thickened. Portion millet into two bowls and serve the mushroom gravy on top.
Sources:  My New Roots