New American Plate Challenge

Millet with Kale and Corn

Weekly Recipe
Serves 6

Millet is a remarkably versatile grain that you will love! It cooks quickly, like quinoa, and pairs well with many different additives.  This colorful dish is great as an entree or a side.


  • 8 Ounces
    green curly kale, about 6 large leaves
  • 1 Cup
    vegetable broth
  • 2/3 Cups
  • 3-4
    cloves of garlic, roasted*
  • 3/4 Cups
    frozen corn, defrosted
  • 1 Tablespoon
    extra virgin olive oil
  • salt and freshly ground pepper to taste


  1. Boil large pot of water.

  2. To stem kale, in one hand hold a leaf stem pointing up. With your other hand, fold right sides of leaf together like closing a book. Starting at base of leaf, pull leaf down and away, tearing it from stem. Work your way down until leaf is detached from stem. Repeat to stem all kale. Pile leaves together and finely chop them. Discard stems.

  3. Boil kale for 5 minutes. Drain in colander, then run cold water over leaves and swoosh them in colander until kale is room temperature. A handful at a time, squeeze as much moisture as possible from kale, and set it aside.

  4. Combine vegetable broth with 1 cup water and set aside. In strainer, rinse millet under running cold water, then shake vigorously to drain well. Put millet in heavy medium saucepan and set it over medium heat. Using wooden spatula, stir often until millet is dry and grains separate, about 3 minutes. Increase heat to medium-high and cook until millet smells toasty, 2-3 minutes. Off heat, stand back while pouring in broth mixture, which will spatter. Return pot to burner, reduce heat to simmer and cook, tightly covered, until millet is tender, 18-20 minutes. Off heat, let covered millet sit for 10 minutes. Using fork, fluff millet.

  5. Transfer millet to mixing bowl. Mash garlic into hot millet. Add corn, and kale, pulling it apart with your fingers, and mix to combine millet with vegetables. Mix in oil, then season to taste with salt and pepper. Serve warm as grain side dish, accompanied by cooked beans for meatless meal or at room temperature as grain salad.

  6. * For roasted garlic: Preheat oven to 400 degrees F. Remove loose, papery covering from head of garlic. Cut across top of garlic head down far enough to expose tips of all cloves. Coat garlic head with cooking spray or oil and wrap in foil. Roast for 40 to 50 minutes, or until head yields easily when pressed through foil. To use garlic, press cloves until flesh emerges.

Nutrition: Per serving: 170 calories, 4 g total fat (0 g saturated fat), 30 g carbohydrate, 5 g protein, 4 g dietary fiber, 289 mg sodium.


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