Place 1 cup of the millet in a medium saucepan over medium-high heat.

Cook, shaking the pan, until grains are lightly toasted, about 2 minutes.

Pour in 2 3/4 cups of the broth and bring to a boil.

Lower the heat, cover and simmer until millet is tender and most of broth is absorbed, about 30 minutes.

Remove from the heat and let sit, covered, for at least 5 minutes.

Meanwhile, combine kale, onions and 1/2 cup water in a large pot over medium heat.

Cover and cook, stirring frequently, until kale is very tender, 12 to 15 minutes.

Stir in cranberries, 1/2 teaspoon of the salt and pepper.

In a small saucepan, bring remaining 1 cup broth to a boil.

In a small cup, whisk together cornstarch and 1 tablespoon water; stir mixture into broth.

Cook, stirring, until thickened, about 2 minutes.

Preheat the oven to 375°F.

Fold millet into the pot with kale.

Stir in cornstarch mixture.

Scoop dressing into a 2-quart baking dish.

Bake until browned on top and heated through, about 35 minutes.

Cool for 15 minutes before serving.

Meanwhile, place remaining 3 tablespoons millet in a large, heavy skillet over medium heat.

Cook, shaking the pan frequently, until grains are lightly browned and some have popped, about 4 minutes.

Immediately remove from the heat, stir in remaining pinch salt and sprinkle over baked dressing.