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Gina’s Garden Kale Dinner

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A lovely combination of rice with kale, savory herbs, and prosciutto/cheese topping.

  • 2 1/2 cups water
  • 1 cup long grain white rice
  • 2 T olive oil
  • 2 shallots, finely chopped
  • 4 scallions, thinly sliced
  • 1 tsp chopped fresh thyme (or 1/2 tsp. dried)
  • 2 T chopped fresh parsley
  • 1/2 cup (2 ounces) coarsely chopped prosciutto
  • 1 3/4 cups chicken stock
  • 1 tsp grated lemon zest
  • 1 large bunch, or about 1 pound kale, stems removed, leaves very finely shredded
  • 2 T fresh squeezed lemon juice
  • Salt and freshly ground pepper to taste
  • 1/4 to 1/3 cup grated Parmesan or Asiago cheese

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; sauté 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 cheese.

Serves 4 to 6

 

 

Find more great garden-inspired recipes in Renee's Cookbooks

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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; sauté 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 cheese.

Serves 4 to 6

 

 

Find more great garden-inspired recipes in Renee's Cookbooks

To purchase Renee's Garden Seeds, click here

View Recipe Archive