2 Serves
56 Mins
Rinse the millet thoroughly under cold water using a colander. In a pot, combine the millet with water and a pinch of salt, then bring to a boil. Reduce heat to low, cover, and simmer until the water is absorbed.
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Vitamin K
90 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
10 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
160 µg / 400 µgCalcium
153 mg / 1,300 mgIron
8 mg / 18 mgMagnesium
228 mg / 420 mgPhosphorus
561 mg / 1,250 mgPotassium
1125 mg / 4,700 mgSodium
720 mg / 2,300 mgZinc
6 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
42 µg / 55 µgFiber
21 g / 28 gSugar
19 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
117 gAlcohol
0 g
While the millet cooks, prepare the vegetables by finely chopping the onion and garlic using a chef's knife on a cutting board. Wash and roughly chop the mixed greens.
Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until fragrant and translucent.
Add the mixed greens to the skillet and cook until wilted. Season the mixture with salt and pepper to taste.
Fluff the cooked millet with a fork and divide it into serving bowls. Top with the sautéed greens mixture and serve immediately.
7
g67
g58
g
