Prep 15 mins
Cook 30 mins
This comes from 1001 Low-Fat Vegetarian Recipes. You can use turnip, mustard or kale for the greens.
- cooking spray
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 (14 ounce) can vegetable broth
- 3 tablespoons red wine vinegar
- 6 cups greens, coarsely chopped
- 2 large tomatoes, cut in wedges
- 1 (14 ounce) can black-eyed peas, rinsed and drained
- 1 cup millet
- 2 tablespoons fresh cilantro, chopped
- salt and pepper
- Spray a large saucepan with cooking spray; heat over medium heat until hot.
- Sauté onion and garlic until tender, about 5 minutes. Add broth and vinegar; heat to boiling.
- Add greens and tomatoes to the saucepan; reduce heat and simmer, covered, until greens are wilted, about 5 minutes.
- Stir black-eyed peas and millet into saucepan; simmer, covered, until all liquid is absorbed, about 20 minutes.
- Remove from heat and let stand for 5 minutes.
- Stir in cilantro, season with salt and pepper to taste and serve.
Super yummy! Satisfied my craving for greens. I substituted barley for millet because I couldn't find millet! Anyway, it worked out great, but took about twice the cooking time.
Wow! We really, really like this recipe. It was easy to follow and the textures and flavors of the dish are wonderful. All of the ingredients really melded well here, and I wouldn't leave any of them out. A little sprinkling of soy sauce on top is really nice too.
Thanks for a brand new way to use millet! This makes a huge amount of food - I'm getting much more than 4 servings out of this.I will say I left out the vinegar, because I hate tangy greens. It can easily be subbed for white wine - or whatever else happens to be handy. I see this as another good "refrigerator purge" recipe, and would taste great with any number of veggies subbed in. The cilantro is a great touch. Hope more people try this, as of right now it seems like they're missing out!