Healthy Kitchen/ Vegan Main Dishes/ Vegan Recipes/ Vegan Side Dishes

Turkish Millet With Garden-Fresh Greens

Millet uncooked

This luxurious and piquant grains-and-greens combo starts with nourishing (and under appreciated) millet and combines it with whatever leafy greens you have on hand (collards, kale, chard, etc.) and bold flavorings. An unusual touch is added with pomegranate molasses. Recipe contributed by Ellen Kanner.

Serves: 6 to 8

  • 1 cup raw millet
  • 2 1/2 cups water or vegetable broth
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, sliced thin
  • 1 teaspoon red pepper flakes (or 1 or 2 dried red peppers, crumbled),
    more or less to taste
  • 1 big bunch greens (collards, kale, chard, whatever’s green and fresh),
    washed, drained, and chopped
  • 1/3 cup fresh dill, chopped fine
  • 3/4 cup walnuts, toasted and coarsely chopped
  • 15-ounce can diced tomatoes
  • 2 tablespoons tomato paste
  • 1/2 cup pomegranate molasses (available at middle eastern markets
    and many gourmet stores
  • 1 teaspoon coriander
  • sea salt and pepper to taste
  • 1 bunch cilantro, chopped

Bring broth or water to boil in a large saucepan. Add millet. Cover and reduce heat to low. Simmer for 20 minutes, or until millet absorbs all the liquid.

Fluff millet with a fork and set aside to cool (May be done a day or two before proceeding. Cover and refrigerate millet).

Heat oil over medium-high heat in a large pot. Add chopped onions, sliced garlic and red pepper.  Stir for about 8 minutes, or until vegetables are softened and fragrant.

Add chopped greens and dill. Stir until greens are wilted, another 3 to 5 minutes.

Add chopped walnuts, millet and canned tomatoes, stirring gently to keep the millet light. Work in tomato paste and pomegranate molasses. Add coriander and season with salt and pepper.

Recipe may be made ahead two days ahead at this point and heated through just before serving. Stir in fresh cilantro before serving.

Ellen Kanner writes the Meatless Monday column for The Huffingon Post, is the Edgy Veggie, a syndicated columnist, and Dinner Guest blogger on Culinate. She is also a contributor to Bon Appetit, Relish, Eating Well, Vegetarian Times, More, the Miami Herald and regional publications across the country including Pebble Beach and Palm Beach Illustrated. 

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  • Reply
    Gumbo Ya Ya « Camille Cooks
    April 28, 2011 at 11:48 am

    […] time, I’m taking a vegetarian trip. I’ll make Ellen Kanner’s “Turkish Millet with Garden-Fresh Greens,” along with Tori Ritchie’s “Apple Pizza.” Come back to my site on Monday, […]

  • Reply
    Turkish Millet with Garden-Fresh Greens and Apple Pizza « Camille Cooks
    August 9, 2011 at 10:42 am

    […] ingredient list for the “Turkish Millet with Garden-Fresh Greens,” from Ellen Kanner, reads like a nutritious adventure. It’s got millet and greens and […]

  • Reply
    May 7, 2012 at 1:03 am

    Ohmygod, that cupcake at the end! I’m so jelouas. I missed out on so many restaurants while there! Next LA conference, I may have to work out an eating schedule in advance.Great job with the video too, by the way. I’m consistently impressed with the quality of these.

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