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.