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.

Mix the miso paste with 2 tablespoons rice bran oil, and whisk together to form the consistency of a dressing.

Place the puffed millet under the broiler for a few minutes to brown...watch it carefully so that it doesn't burn.

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.

Serve warm.