-
1
Separate the kale into two unequal bunches, with about two thirds in one bunch.
-
2
Wash and dry the smaller bunch, roll the leaves in paper towels and set aside.
-
3
Blanch the rest in a pot of boiling salted water for 1 to 2 minutes.
-
4
Remove from the pot with a slotted spoon or skimmer, transfer to a bowl of cold water, drain and squeeze out excess water.
-
5
Cut the squeezed bunch of kale crosswise into thin slices and set aside.
-
6
Measure out 2 cups of the blanching water.
-
7
Heat 2 teaspoons of oil over medium-high heat in a heavy 2- or 3-quart saucepan.
-
8
Add the millet and toast, stirring, until it begins to smell fragrant and toasty, 3 to 5 minutes.
-
9
Add the 2 cups of kale water.
-
10
If not using the kale water add 2 cups water and salt to taste, and bring back to a boil.
-
11
Reduce the heat to low, cover and simmer 25 to 30 minutes, until the liquid in the saucepan has evaporated and the grains are fluffy.
-
12
Turn off the heat, place a clean dish towel over the pot and return the lid.
-
13
Let sit for 10 to 15 minutes, then transfer the cooked millet to a baking sheet or a shallow pan and spread out in an even layer to cool.
-
14
This helps prevent clumping.
-
15
Meanwhile, make crispy kale with the remaining kale.
-
16
Heat the oven to 300 degrees.
-
17
Line 2 baking sheets with parchment.
-
18
Make sure that your kale leaves are dry.
-
19
Tear them into medium-size pieces and toss with the olive oil.
-
20
Gently knead the leaves between your thumbs and fingers to make sure they are coated with oil.
-
21
Place in an even layer on the baking sheets.
-
22
Do this in batches if necessary.
-
23
Place in the oven and roast for 22 to 25 minutes, until the leaves are crisp but not browned.
-
24
If some of the leaves crisp before others, remove them to a bowl or sheet pan and return the remaining kale to the oven.
-
25
Watch closely as once the kale browns it will taste bitter.
-
26
Once the kale is crisp, season to taste with salt.
-
27
Allow to cool.
-
28
Whisk the dressing ingredients together in a small bowl or measuring cup, then transfer to a wide skillet.
-
29
Add the millet, blanched kale, carrots, and nigella seeds and heat everything together over medium heat, stirring to combine well, until sizzling.
-
30
Stir in the cilantro just before serving.
-
31
Serve with the crispy kale crumbled over the top.
