Millet and Kale Sauté with Bacon, Dried fruit and Hazelnuts
Makes 6 servings
Kale, bacon, sweet dried apricots and peaches combined with wholesome millet is hearty enough to stand on it’s own as an easy weeknight dinner. Cook the millet on a Sunday to save on prep time during the week and add any vegetables lingering in the crisper drawer to bulk it up or personalize it to suit your tastes. I love sweet and salty combinations!
6 ounces chopped bacon
1/2 cup diced red onion
2 teaspoons garlic paste
6 cups chopped lacinato kale
1/4 cup chopped dried apricots
1/4 cup chopped dried peaches
1 teaspoon salt
1 teaspoon cracked black pepper
1/2 cup chopped hazelnuts
2 1/2 cups cooked millet (recipe follows)
1. Heat a 10- to 12 -inch skillet over medium-high heat. Add bacon and sauté for 5 minutes or until crispy. Lower heat to medium then add red onion and garlic paste to the skillet. Cook for 2-1 minutes until onions are translucent.
2. Add kale, apricots and peaches. Sauté until kale is wilted, about 3 minutes. Season with salt and pepper then add cooked millet, gently stir until combined and heated through. Remove from heat and top with chopped hazelnuts.
Millet is a gluten-free ancient grain originally from Africa and Asia. It is versatile, cooks quickly and is nutty in flavor. It can be used as a substitute for couscous or any other grain.
3/4 cup dry, raw millet
1 1/2 cups water or stock
1. Bring a medium saucepan to medium-high heat and add dry millet. Toast millet for 2-3 minutes until fragrant, then add water or stock. Increase the heat to high and bring millet to a boil, about 2 minutes. Decrease heat to low and cover saucepan. Simmer until millet has absorbed all liquid. Remove from heat and fluff with a fork.
Makes 2 1/2 cups cooked millet.