Millet with Kale + Avocado


I probably watch sunrises more frequently than I do movies*. Most often - Saturday morning, almost sober already, dreaming of hitting the bed but staring at the greys, violets and purples nevertheless. On a rare occasion, however, I wake up so early it’s still dark outside. Out of bed, wrapped in blankets, I boil water on the stove not to wake my flatmates, make tea - coutless cups - and play something soft to quietly hum in my ear and make the dead house a little bit of a cosier place. Pan back on the stove, some grains in, investigation of the pantry and fridge - in such moments I cook almost entirely with my fingers and my nose, reluctant to throw artificial light into the mix. The following is a bowl I ended up with yesterday. The line between breakfast and lunch is thin here, but, having gotten up at dusk, you probably have several hours until another meal.

*I’ve just realized lately - I hardly watch movies.

kale millet bowl 1

Millet is by far my favourite grain to have in the morning; here are some other ways to have it:


Millet with Kale + Avocado


(feeds 1)


1/4 cup millet + 1/2 cup water 

a handful of kale; I used 5 or 6 stems of cavolo nero variety

1 knob of coconut oil

1 garlic clove, or 1/2 teaspon powdered

1/4 onion, optional

1/4 avocado, or more if you’re a fan

1/2 lemon 

salt, pepper (or chili flakes)

How to:

Place the millet and water in a small saucepan, cover with a lid, let cook on very low heat for 10-15 minutes, until all water is absorbed by the grains.

Tear the leafy parts of kale away from the stems, distard the latter. Bring a medium pot of water to the boil, add the greens and cook for 3-5 minutes, until tender. Mince your garlic and chop the onion, if you found a lonely bit in the fridge. 

Drain the kale on a colander, bring the pot back to the heat. Melt the coconut oil and add the garlic and onion, if using, otherwise just add the kale and garlic powder, followed by cooked millet, and stir until combined. Transfer to a bowl.

Slice the avocado and arrange on the millet. Sprinkle with salt and, generously, with pepper or chili flakes. A squeeze of lemon for a final touch, then back to the armchair and blankets fort. 

Or just munch on a bowl of cereal like any sane person would.

kale millet bowl 2