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Gina's Garden Kale Dinner



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  • Cooking Time: N/A

Gina's Garden Kale Dinner

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

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.

Raboff.

Ingredients:

2 1/2 c Water
1 c Long-grain rice
2 tb Olive oil
2 Shallots, finely chopped
4 Scallions, thinly sliced
1 ts Fresh thyme, chopped
2 tb Parsley, fresh, chopped
2 oz Prosciutto, chopped (1/2 c)
1 3/4 c Chicken stock
1 ts Grated lemon zest
1 lb Kale (1 large bunch) *
2 tb Lemon juice
Salt & pepper to taste
1/4 c Parmesan or asiago cheese,
-grated

Serves:

4 Servings

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