Gina's garden kale dinner

4 Servings

Ingredients

Quantity Ingredient
2½ cup Water
1 cup Long-grain rice
2 tablespoons Olive oil
2 Shallots, finely chopped
4 Scallions, thinly sliced
1 teaspoon Fresh thyme, chopped
2 tablespoons Parsley, fresh, chopped
2 ounces Prosciutto, chopped (1/2 c)
1¾ cup Chicken stock
1 teaspoon Grated lemon zest
1 pounds Kale (1 large bunch) *
2 tablespoons Lemon juice
Salt & pepper to taste
¼ cup Parmesan or asiago cheese, grated

Directions

*stems removed and leaves finely shredded Bring lightly salted water to a boil, add rice, cover tightly and simmer over low heat for 20 minutes without removing the lid. Set aside.

In a large skillet, heat oil, add shallots, scallions, thyme, and parsley; saute until softened. Add prosciutto and cook, stirring, for 1 more minute. Add chicken stock and lemon zest, and boil uncovered until the stock is reduced by half, about 5 minutes. Add kale and lemon juice, stirring until kale wilts. Add salt and pepper to taste.

Spoon hot rice onto a serving platter, then pour kale over it.

Sprinkle with grated cheese.

Source: "More Recipes from a Kitchen Garden" by Renee Shepherd & Fran Raboff.

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