Garden Kale Dinner (Gina's)

Directions

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 grated cheese.