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Gina's Garden Kale Dinner

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Main dish


  • 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


*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
Date: Sat, 13 Jul 1996 15:36:53 GMT
From: Linda Place <>