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Gina's Garden Kale Dinner

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      Title: GINA'S GARDEN KALE DINNER
 Categories: Main dish
      Yield: 4 Servings
 
  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.
 
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