Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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