Ginas Garden Kale Dinner Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 1/2 cup: Water,
1 cup: Long-grain rice,
2 tbsp: Olive oil,
2: Shallots, finely chopped
4: Scallions, thinly sliced
1 tsp: Fresh thyme, chopped
2 tbsp: Parsley, fresh, chopped
2 ounce: Prosciutto, chopped, 1/2 c
1 3/4 cup: Chicken stock,
1 tsp: Grated lemon zest,
1 lbs: Kale, (1 large bunch) *
2 tbsp: Lemon juice,
Salt & pepper to taste,
1/4 cup: Parmesan or asiago cheese, grated
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.
Source: "More Recipes from a Kitchen Garden" by Renee Shepherd & Fran
Raboff.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Main dish