1 pound mustard greens or any other greens like chard or kale works too
1 large yellow onion, diced
2 tablespoons of olive oil
3/4 cup of Greek Yogurt
1/4 cup of mayonnaise
2 eggs, beaten
2 cloves of garlic, minced (or 1 teaspoon of garlic powder)
1 teaspoon of salt
1 teaspoon of nutmeg
1/2 teaspoon of black pepper
1/2 cup of fresh grated Parmesan cheese
1/2 cup of blue cheese or any other melty cheese of your choice
Cooking directions for millet
1/2 tsp salt
- Put millet in a pot and add the water and salt. Cover with a lid and bring to a boil. Then simmer for 25-35 minutes.
Preheat oven to 375 degrees. Heat a large skillet over medium high heat. Add 1 tablespoon of oil to the pan and allow oil to warm up. Add diced onion and cook for 10-20 minutes until clear and almost caramelized, stirring occasionally. Add the greens and sprinkle with a little salt to help wilt it. Cover with a lid for a couple minutes. Cook the greens long enough for it to wilt about 3-5 minutes. Set aside. Add Greek yogurt, mayonnaise, eggs, garlic, salt, nutmeg, pepper and chunks of blue cheese to bowl and mix well. Layer the millet on the bottom of a greased 9 x 12 casserole dish. Pour the greens mixture on top of that. Top with parm cheese. Bake for 30-40 minutes until top is nice and brown.