With all the fresh summer salads and cooled grain dishes I’ve been having lately, I have begun to miss the hearty, hot, savory dishes of winter. So I made one! Our garden kale is doing well enough this year for 4 harvests so far. I chose cremini mushrooms for their flavor and smallish size. Try this dish for a taste of winter (even if it’s hot outside)!
2 Cups millet, cooked according to package directions
1 Large onion, chopped
5 Cloves garlic, sliced
4 Cups cremini mushrooms, washed and sliced
1 & 1/2 Tablespoons fresh rosemary, minced
2 Tablespoons nutritional yeast
2 Tablespoons shoyu (unpasteurized soy sauce) or soy sauce
1 & 1/4 Cup water
1 Cup fresh kale, chopped
Freshly ground black pepper (to taste)
Heat a large pot over medium-high heat. Add the onions and garlic and a little water to prevent sticking. Cook until the onions are translucent, about 3-4 minutes. Add a little more water as necessary. Add the sliced mushrooms and saute for about 12 minutes longer, stirring occasionally. Then stir in the rosemary, nutritional yeast, water, and shoyu or soy sauce. Cook for another 4 or 5 minutes. Stir in kale and cook until kale is bright green, about 2 minutes. Serve the kale and mushroom gravy over bowls of hot cooked millet and top with cracked black pepper.