Kale Casserole with Millet

Defrost the kale. Heat a quarter of a liter of vegetable soup. Simmer the kale in it for 30 min. at low heat. Remove the millet, rinse it in a sieve and drain it. Dice the onion and the garlic clove. Heat the oil and sauté until both are translucent. Add the millet and fry briefly.

Pour in the rest of the clear soup, bring to the boil and simmer in a closed saucepan at a low temperature for about 20 minutes.

Preheat the oven to 200 °C.

Separate the eggs. Mix the millet, the kale, the yolks and the cheese. Season with salt, pepper and nutmeg. Whip the egg whites until stiff and fold into the kale mixture. Grease a mold and pour the mixture into the mold. Pour the light butter in flakes on top. Bake in the oven (bottom) for about 30 minutes, then put the dish on the top rack and bake the casserole for another 10 minutes.

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