Deep Dish Kale and Collard Greens Recipe with Millet Amaranth Crust

Ingredients

• 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

Instructions

1. 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.
2. 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.
3. 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.
4. Turn on broiler.
5. 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.

https://familyfocusblog.com/deep-dish-greens-side-dish-recipe/