2 1/2 c Water

1 c Long-grain rice

2 tb Olive oil

2 Shallots, finely chopped

4 Scallions, thinly sliced

1 t Fresh thyme, chopped

2 tb Parsley, fresh, chopped

2 oz Prosciutto, chopped (1/2 c)

1 3/4 c Chicken stock

1 t 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.