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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.