Lemon and kale millet
Ingredients:
| 4 cups | Water |
| 1/2 lb | Finely chopped kale |
| 1 tbsp | Olive oil |
| 1 | Leek, washed well and thinly sliced, or large onion, peeled and chopped. |
| 5 | Peeled and chopped garlic cloves |
| 1 1/2 tsp | Dried marjoram or 1 tsp dried tarragon |
| 1 tsp | Salt |
| 1tbsp | Lemon zest, finely chopped table (the skin of a lemon) |
| 2 tbsp | Lemon juice |
| To taste | Pepper |
Instructions:
- Boil the water and add the kale.
- Bake in a covered pan 3 to 6 minutes depending on the desired degree of tenderness.
- Drain keeping cooking water. Rinse the kale with cold water to set the color and set aside.
- Heat oil in a pan and toast millet 3-4 minutes, stirring frequently, until the millet colors and begins to burst.
- Add the leek and garlic and continue to sauté for 2 minutes, stirring. Add marjoram, salt and retained cooking water.
- Bring to a boil, reduce heat and cover.
- Cook until all the water is absorbed, 25 to 30 minutes.
- Turn off stove, cover and leave the pan on the heat for 5 minutes.
- Add the kale, lemon zest, pepper and just enough lemon juice to awaken the flavors.
- Serve hot.
Légumes Convives: 0 Temps: Pays: canada Id: 1942 Date: 2003-10-19.
