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Garden Kale Dinner (Gina's)

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Recipe

 

Yield

4 servings

Prep

10 min

Cook

25 min

Ready

35 min
Low Cholesterol, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
2 ½ cups water
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1 cup long grain rice
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2 tablespoons olive oil
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2 each shallots
finely chopped
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4 each scallions, spring or green onions
thinly sliced
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1 teaspoon thyme
fresh, chopped
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2 tablespoons parsley leaves
fresh, chopped
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2 ounces prosciutto
chopped, 1/2 cups
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1 ¾ cups chicken broth
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1 teaspoon lemon zest
grated
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1 pound kale
1 large bunch, stems removed and leaves finely shredded
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2 tablespoons lemon juice
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1 x salt
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1 x black pepper
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¼ cup Parmesan cheese
or asiago, grated
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Ingredients

Amount Measure Ingredient Features
591 ml water
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237 ml long grain rice
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3E+1 ml olive oil
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2 each shallots
finely chopped
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4 each scallions, spring or green onions
thinly sliced
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5 ml thyme
fresh, chopped
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3E+1 ml parsley leaves
fresh, chopped
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57.8 ml/g prosciutto
chopped, 1/2 cups
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414 ml chicken broth
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5 ml lemon zest
grated
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453.6 g kale
1 large bunch, stems removed and leaves finely shredded
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3E+1 ml lemon juice
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1 x salt
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1 x black pepper
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59 ml Parmesan cheese
or asiago, grated
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 450g (15.9 oz)
Amount per Serving
Calories 35727% from fat
 % Daily Value *
Total Fat 11g 16%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 9mg 3%
Sodium 307mg 13%
Total Carbohydrate 18g 18%
Dietary Fiber 3g 14%
Sugars g
Protein 25g
Vitamin A 356% Vitamin C 243%
Calcium 26% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
 

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