Recipe - Ginas Garden Kale Dinner

2 One half cup Water
1 cup Longgrain rice
2 tablespoon Olive oil
2 Shallots, finely chopped
4 Scallions, thinly cut or sliced up
1 teaspoon Fresh thyme, chopped
2 tablespoon Parsley, fresh, chopped
2 ounce Prosciutto, chopped (One half c)
1 Three fourths cup Chicken stock
1 teaspoon Grated lemon zest
1 pound Kale (1 large bunch) *
2 tablespoon Lemon juice
Salt & pepper to taste
One fourth cup 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 MMRecipes Digest V3 #196

Date: Sat, 13 Jul 1996 15:36:53 GMT

From: Linda Place placel@worldnet.att.net