By Juanita Franco
Rinse the millet under cold water to remove any dust or debris. Drain well.
In a medium saucepan, combine the rinsed millet and chicken broth. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low and cover the saucepan. Let it simmer, stirring occasionally, for about 20 minutes or until the liquid is absorbed and the millet is tender.
While the millet is cooking, prepare the greens. Wash and chop the kale into bite-sized pieces, removing the tough stems.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
Add the chopped kale to the skillet and sauté for about 5 minutes until wilted. Season with salt and pepper to taste. Remove from heat and set aside.
In a separate saucepan, bring water to a gentle simmer. Add a splash of vinegar if desired to help the eggs hold their shape.
Crack eggs individually into a small cup, then gently slide each egg into the simmering water. Poach the eggs for about 3-4 minutes or until the whites are set and the yolks are still runny.
Using a slotted spoon, carefully remove the poached eggs from the water and let drain on a paper towel.
Once the millet is cooked, stir in 1 tablespoon of olive oil and adjust the seasoning with salt and pepper if necessary.
To serve, spoon the millet porridge into bowls, top with sautéed greens, and place a poached egg on top of each serving. Finish with a drizzle of olive oil and a sprinkle of pepper if desired.
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By Juanita Franco
This Breakfast Brunch Lunch Vegetarian recipe is ready in 35 minutes and features millet, chicken broth, kale and other delicious ingredients. Contains 450 calories total.
Rinse the millet under cold water to remove any dust or debris. Drain well.
In a medium saucepan, combine the rinsed millet and chicken broth. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low and cover the saucepan. Let it simmer, stirring occasionally, for about 20 minutes or until the liquid is absorbed and the millet is tender.
While the millet is cooking, prepare the greens. Wash and chop the kale into bite-sized pieces, removing the tough stems.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
Add the chopped kale to the skillet and sauté for about 5 minutes until wilted. Season with salt and pepper to taste. Remove from heat and set aside.
In a separate saucepan, bring water to a gentle simmer. Add a splash of vinegar if desired to help the eggs hold their shape.
Crack eggs individually into a small cup, then gently slide each egg into the simmering water. Poach the eggs for about 3-4 minutes or until the whites are set and the yolks are still runny.
Using a slotted spoon, carefully remove the poached eggs from the water and let drain on a paper towel.
Once the millet is cooked, stir in 1 tablespoon of olive oil and adjust the seasoning with salt and pepper if necessary.
To serve, spoon the millet porridge into bowls, top with sautéed greens, and place a poached egg on top of each serving. Finish with a drizzle of olive oil and a sprinkle of pepper if desired.
Calories per Serving: 450
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