Kale Sautéed with Miso, Dates and Millet

Email to someonePrint this pageShare on FacebookTweet about this on TwitterPin on PinterestGoogle+Share on LinkedInShare on StumbleUponShare on Yummly

Simple kale sautéed with miso paste, all dressed up with dates and puffed millet.

Miso-Kale salad with dates and puffed millet, Nature's Path, Ask Miss A

One of the things I enjoy about writing for Ask Miss A magazine is learning more about food companies that give back. Let’s face it, many food companies operate on pretty thin margins, so when they give back, it tells me a lot about their culture. My latest article, published today on Ask Miss A, is on Nature’s Path, based in Canada. I’ve always associated them with healthy breakfasts, but little else.

Through my research, I learned that they are not only committed to being sourced with organic and GMO-free (Genetically Modified Organism) products, but they also have a number of programs that give back to the environment, to food banks, and to helping urban communities create organic farms.  If you’re interested in knowing more, go here to read the article.

The following is a recipe I developed with their puffed millet product that’s a great side dish with any dinner. It’s quick and easy for any weeknight dinner thrown together on the run since it’s essentially a simple kale sauté, but unique enough for your next dinner party thanks the dates, miso and puffed millet.


Kale Sautéed with Miso, Dates and Millet
Prep time
Cook time
Total time
Recipe type: Side Dish
Serves: 4 servings
  • 1 bunch of kale
  • 2 dates
  • 2 tsp miso paste
  • 3 Tbsp rice bran oil, divided
  • 2 Tbsp puffed millet (or puffed rice)
  1. Remove the stems and central veins from the kale leaves. Stack them and slice them into one inch strips. Set aside. Cut the dates in half, remove the pits, and mince the dates into small pieces. The dates are sticky, so separate the pieces as you go. Set aside.
  2. Mix the miso paste with 2 tablespoons rice bran oil, and whisk together to form the consistency of a dressing.
  3. Place the puffed millet under the broiler for a few minutes to brown...watch it carefully so that it doesn't burn.
  4. Heat 1 tablespoon rice bran oil in a medium sauté pan until quite hot. It should sizzle if you spray water on it. Add the kale all at once and stir quickly to coat the kale in the oil. Sauté for 5 minutes, stirring every 30 to 45 seconds. Add the dressing and continue to sauté until the kale softens. Remove from the heat and toss with the dates and puffed millet.
  5. Serve warm.

Email to someonePrint this pageShare on FacebookTweet about this on TwitterPin on PinterestGoogle+Share on LinkedInShare on StumbleUponShare on Yummly


You like vegetables? Me too! Keep up to date, get exclusive recipes & don't miss a single delicious thing!

No Bake Pie: Margarita Pie with a Pretzel Crust. Great frozen dessert to serve for Cinco de Mayo, and tuck away the leftovers into the freezer to have on hand all summer.
Citrus Ginger Carrots
Cheese Tortellini with Fava Beans and Herbed Ricotta Cheese
Trofie Pasta with Creamy Poblano Sauce
Sgroppino (Italian dessert cocktail) with lemon sorbet, Prosecco, and vodka.
Zabaglione over strawberries
Socca with Greek Salad
Creamy Feta and Asparagus Casserole
Zucchini Quinoa Fritters with Feta
Celery Root Potato Gratin with Horseradish Cream and Barley
Crunchy Kale Napa Cabbage Apple and Mint Salad with Peanut Butter Dressing
Jambalaya Stuffed Peppers


      • says

        I heard back from the folks at Nature’s Path. According to them, there is no deterioration of the nutrients in the millet from puffing them. Here’s the response I got – I hope it helps!

        “The puffed cereals are made similarly to how you would pop popcorn on the stovetop where heat is used to explode and cook the kernel. Our Puffed cereals are the purest form of cereal, as they contain only one ingredient; whole organic grains. The raw grain is received, inspected, and cleaned at our facility. We utilize a process called gun-puffing, which uses steam pressure and high heat to puff and dry the cereal. This procedure cooks the grain by exploding the kernels under high pressure and steam. Cooked cereal moves from the drying ovens by conveyor belt and then enters a cooling tower, where a heat exchanger cools the cereal and removes almost all moisture before loading it into a hopper for packaging.”
        The Wimpy Vegetarian recently posted..Kale PestoMy Profile

    • says

      Thank you sooo much! I really appreciate it. This is a wonderful little sauté that is now a staple for me. I warmed up some that was left over a few days ago, and it was amazing with the dates all soft and warm in the kale, dressed in miso. Hope you’re having a great weekend!
      The Wimpy Vegetarian recently posted..Kale PestoMy Profile

  1. Laura Wallan says

    Hi Susan,
    You are a gem! You come up with the best recipes for every diet.
    This one with kale is one of my favorites and I don’t even
    like kale.

    I love recipes that incorporate grains with green vegetables, garlic, olive oil, carrots, celery, and onions.

  2. says

    What a great combination of ingredients, love kale and miso but would never have thought to put the two together. Lovely to come across something that sounds tasty and is super healthy!

  3. EA says

    Fun recipe! Natures Path Sunrise Mesa cereal, was the first gluten-free cereal I ever tried, and still one of my favorites. Looking forward to making this!

  4. says

    I love how healthful and cheery this dish is! Everyone needs to eat a full plate of this kale miso saute every day for all of the vitamins and health benefits – and deliciousness! I adore this recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

CommentLuv badge