Millet & Collard Green Enchiladas

Preheat oven at 180°C. Meanwhile prepare the collard greens by running a knife on either side of the centre stem and removing it. Then, gently steam the leaves for ab. 5 minutes until they are soft and pliable. Set aside. Right after, by using a powerful blender, process the millet into a fine grind, close to a polenta texture. Then, in a small pot, bring 2 cups of vegetable broth to a boil, adding a teaspoon of salt and some EVO to the liquid. Whisk the broth constantly while slowly streaming in the ground millet in order to prevent the formation of lumps. Once all the millet is added, cover and cook until obtaining a pappy consistency. Remove from heat and set aside. Pay attention to not overcook, as the millet will thicken as it cools. Should it happen, put it back on the stove with a little more liquid and a touch of EVO to loosen it. Meanwhile, in a heavy bottomed pan, heat some EVO and sauté onion, garlic and carrots until soft, dressing with some salt, black pepper and paprika. At this point, add in the tomatoes, the remaining broth and cook for a few minutes until the sauce has thickened a little. Then, evenly spread a few tablespoons of the sauce at the base of a large baking pan to prevent enchiladas from sticking. Right after, prepare the enchiladas by flattening each leaf of collard green and overlapping at the cut seam. Spread a little of the millet mixture on the leaves, then also spread a couple of teaspoons of the sauce, sprinkling some feta on top. Gently roll the leaves to encase the filling and place them in the baking pan seam side down. Repeat the process with the other leaves. In case you have any left over leaves, simply chop them and add to the sauce. Pour the remaining sauce over the stuffed greens and bake for ab. 20-25 minutes. Serve immediately or refrigerate for later. Enchiladas can be stored in the fridge for 4 days or in the freezer for a month.