Discover the Best Baked Kale Caesar Salad with Millet…

Ingredients

• 1 large bunch of kale, stems removed, torn into pieces (about 8 cups or 240 g)
• 2 tablespoons olive oil (30 ml)
• 1 teaspoon garlic powder (5 g)
• ½ teaspoon salt (2.5 g)
• ½ cup millet (90 g)
• 2 cups vegetable broth or water (480 ml)
• ½ cup Greek yogurt (120 g) or vegan alternative
• 2 tablespoons lemon juice (30 ml)
• 1 tablespoon Dijon mustard (15 g)
• 1 tablespoon Worcestershire sauce (15 ml) or vegan alternative
• 2 anchovy fillets (optional, for umami) or 1 tablespoon capers for vegetarian version
• 2 cloves garlic, minced
• Salt and black pepper, to taste