Gina's Garden Kale Dinner

Meg Versteeg


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2.5 c
1 c
long grain rice
2 Tbsp
olive oil
shallots, finely chopped
scallions, sliced
1 tsp
fresh thyme
2 Tbsp
fresh parsley, chopped
2 oz
prosciutto or other smoked ham, chopped coarsely
1.75 c
chicken stock
1 tsp
lemon zest, grated
1 lb
kale bunch, shredded
2 Tbsp
lemon juice
salt and freshly ground pepper to taste
1/4 c
parmesan cheese


1Bring lightly salted water to a boil, add rice, cover tightly and simmer over low heat for 20 minutes without removing the lid.

2Set aside.

3In a large skillet, heat oil, add shallots, scallions, thyme, and parsley; saute until softened.

4Add prosciutto and cook, stirring, for 1 more minute.

5Add chicken stock and lemon zest, and boil uncovered until the stock is reduced by half, about 5 minutes.

6Add kale and lemon juice, stirring until kale wilts.

7Add salt and pepper to taste.

8Spoon hot rice onto a serving platter, then pour kale over it.

9Sprinkle with grated cheese.

About this Recipe

Course/Dish: Vegetables
Other Tag: Quick & Easy