- 1 cup millet, soaked in 4 cups water and 1 tablespoon apple cider vinegar overnight
- 1½ cups water or low salt veggie broth
- 1 tablespoon nutritional yeast
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ¼ teaspoon salt
- ¼ teaspoon ground turmeric
- 1 ripe tomato, chopped
- 3 cups chopped leafy greens of choice, like kale, collards, Swiss chard
- 1 teaspoon fresh squeezed lime or lemon juice
- 3 tablespoons toasted pepita seeds
- 1-2 tablespoon coconut milk, per serving, optional
Instructions
Place drained and rinsed millet, water, nutritional yeast, cumin, coriander, salt, turmeric, and tomato in a medium saucepan. Bring to a boil. Reduce to a simmer and cook for 10 minutes. Stir in chopped greens. Recover pan and continue to cook for about 10 more minutes or until the liquid is absorbed and the millet is tender. Stir in lime juice. Drizzle with coconut milk if desired. Top with pepitas and serve
Recipe by Holcomb Farm at https://holcombfarm.org/greens/