Gina's Garden Kale Dinner

Meg Versteeg

By
@sistermeg



pinch tips: How to Shuck, Cook, and Cut Corn


Rating:

 Be the First

Comments:

Ingredients

2.5 c
water
1 c
long grain rice
2 Tbsp
olive oil
2
shallots, finely chopped
4
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

Directions Step-By-Step

1
Bring lightly salted water to a boil, add rice, cover tightly and simmer over low heat for 20 minutes without removing the lid.
2
Set aside.
3
In a large skillet, heat oil, add shallots, scallions, thyme, and parsley; saute until softened.
4
Add prosciutto and cook, stirring, for 1 more minute.
5
Add chicken stock and lemon zest, and boil uncovered until the stock is reduced by half, about 5 minutes.
6
Add kale and lemon juice, stirring until kale wilts.
7
Add salt and pepper to taste.
8
Spoon hot rice onto a serving platter, then pour kale over it.
9
Sprinkle with grated cheese.

About this Recipe

Course/Dish: Vegetables
Other Tag: Quick & Easy