This Deep Dish Greens with Millet Amaranth Crust is a yummy, healthy greens side dish with delicious amaranth topping. This kale and collard greens recipe is shared with us by Terry Walters, author of the highly-acclaimed and bestselling clean eating lifestyle books (affiliate link below) CLEAN FOOD and CLEAN START. It goes great with any meal and is a warm comfort dish for the colder months.
“WHEN MY CHILDREN WERE YOUNG, I made this one-dish meal with frozen veggies and a more traditional pie crust. As they became more adventurous eaters, I added more dark leafy greens, and eventually exchanged the crust for this hearty whole-grain topping. I’m not sure my family even remembers the original version, but they definitely love what it has become.”
A quick word on the crust. It uses two ancient grains that are both gluten-free. They are both tiny little grains and they come out sort of like a bread crumb or cracker crust would. You could go will all millet or all amaranth if you like but the amaranth millet combo tastes great. The amaranth is high in protein and the millet is a little lighter in texture.
Collard And Kale Greens Recipe: Deep Dish Greens with Millet Amaranth Crust
Millet Amaranth Crust Ingredients
- 3⁄4 cup combined millet and amaranth
- 2 cups vegetable stock
- 1⁄4 teaspoon sea salt
- 2 tablespoons
- chopped fresh parsley
- Freshly ground black pepper
- Extra virgin olive oil
Deep Dish Greens Ingredients
- 1 medium yellow onion, chopped
- 1 tablespoon grapeseed oil
- 3 carrots, chopped
- 11⁄2 cups frozen peas
- 11⁄2 cups frozen corn
- 2 tablespoons mirin
- 1 bunch kale, chopped
- 1 bunch collard greens, chopped
- 1 cup water
- 2 tablespoons tamari
- 1 tablespoon arrowroot powder
How To Cook Kale and Collard Greens
Place millet and amaranth in pot or rice cooker with vegetable stock and salt. Bring to boil, cover, reduce heat and simmer until all liquid is absorbed. Remove from heat and set aside.
In large Dutch oven over medium heat, sauté onion in oil 3 minutes or until soft. Add carrots, peas and corn and continue sautéing to heat through. Add mirin, fold in kale and collards, and sauté until tender and bright green.
In small mixing bowl, whisk together water, tamari and arrowroot. Pour over vegetables, stir until sauce starts to thicken and remove from heat. Transfer to pie plate or casserole and set aside.
Turn on broiler.
When grains are done, fold in dried parsley and season to taste with salt and plenty of black pepper. Stir to combine and spread evenly over vegetables. Drizzle with olive oil and broil 5 minutes to yield a creamy grain topping with a crisp crust. Remove from oven and serve hot.
Deep Dish Greens Variation:
Substitute polenta for grains and 1.5 cups chopped tomatoes with their juices for 1 cup water and Tamari.
Printable Collard and Kale Recipe Card
Through this deep dish kale and collard greens recipe side dish, Terry Walters shares her passion for eating clean and making positive changes towards health. Follow her on Twitter @terrywalters. I just love greens. Don’t you?