Another tasty way to get a lot of greens! I found this online and the recipe includes a yogurt sauce, but we just used plain Greek yogurt as our ‘dip’ and loved it – enjoy!
1 c. rinsed millet, cooked according to package directions (2 cups of water, pinch of salt) until tender and then left to cool long enough to be able to handle
1 shallot (or small onion), minced
4 c. + finely chopped kale
1/4 c. plain Greek yogurt AND 1 egg, lightly beaten
2 T. chopped fresh herbs (I used dill this time – but parsley, cilantro or chives are also recommended)
2 T. harissa – or more to taste
a sprinkling of kosher salt and freshly ground pepper
Preheat the oven to 350, line a large baking sheet with parchment and lightly drizzle olive oil across the parchment. Heat up a titch of oil in a large skillet and cook the shallot with a pinch of salt and pepper for a few minutes until softened, then add in the kale and stir together until the kale has just barely wilted. Remove the skillet from the heat.
To a large bowl, add the cooled millet, the kale mix and the yogurt, egg, herbs, harissa and another sprinkling of salt and pepper. Mix until well combined, then use a large spoon or about a one third cup measure to dish out mounds onto your prepared baking sheet. Shape the mounds into even sized circles and flatten each to a half to one inch thick. Drizzle or spray all fritters with a bit more olive oil and then bake for 25 to 30 minutes until all are a lovely golden brown and firm.
We enjoyed ours with extra Greek yogurt on the side but these would go well with just about anything – maybe with scrambled eggs for breakfast next time!