Kale and Cannellini Beans with Extra Virgin Olive Oil over Millet

2 large bunches kale (about 1 ¼ pounds total)

2 t. extra virgin olive oil, divided

2 garlic cloves, minced

¼ t. red pepper flakes

¼ t. fennel seeds

½ cup vegetable broth (homemade or good quality store bought, low sodium)

freshly ground black pepper

1/8 t. kosher salt

1, 14 oz. can cannellini beans, drained and rinsed well

¾ cup millet

1. In a small pot add millet and 2 ¼ cups of water. Bring to a boil, reduce heat, cover and simmer 15 minutes. Turn off heat and let stand 20 minutes, fluff with a fork.
2. Bring a large pot of salted water to a boil while you stem the kale and wash the leaves. Fill a bowl with ice water. When the water comes to a boil add kale and blanch for four minutes until kale is tender.  Drain and put in ice water.
3. Squeeze out water and chop coarsely.
4. Bring a large heavy nonstick skillet to medium heat. Add oil then add garlic, red pepper flakes and fennel seeds, cook, stirring, until the garlic is fragrant, 60 to 90 seconds. Stir in the kale and cook for a couple of minutes, until the kale is nicely seasoned with garlic and oil. Add vegetable broth, salt and pepper to taste.
5. Fold in cannellini beans just to warm.
6. Divide millet among 4 shallow bowls, evenly divide kale and bean mixture over millet, spooning out any excess liquid. Drizzle a ¼ teaspoon of extra virgin olive oil over each dish.

*Optional- top with shaved pecorino Romano cheese.