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| Gina's Garden Kale Dinner Recipe |
Category: Other / Entrees
Rating:
N/A
Servings: 4
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Ingredients
2 1/2 cup water
1 cup long-grain rice
2 tablespoon olive oil
2 shallots, finely chopped
4 scallions, thinly sliced
1 teaspoon fresh thyme, chopped
2 tablespoon parsley, fresh, chopped
2 oz prosciutto, chopped (1/2 c)
1 3/4 cup chicken stock
1 teaspoon grated lemon zest
1 lb kale (1 large bunch) *
2 tablespoon lemon juice
1 salt & pepper to taste
1/4 cup parmesan or asiago cheese, grated
Cooking 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. Posted to MM-Recipes Digest V3 #196
entrees
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