Garden Kale Dinner (Gina's)

A full kale dinner that’s more than just a side dish. Shallots and scallions saute with fresh thyme and parsley, then chopped prosciutto goes in for a minute to crisp up. Chicken stock and lemon zest boil down until concentrated and savory, then a whole pound of shredded kale wilts into that reduced liquid.

The lemon juice added at the end brightens everything and keeps the kale tasting fresh and green rather than heavy. Spooned over hot rice and hit with grated Parmesan (or Asiago), it’s a complete weeknight dinner from one skillet.

Two ounces of prosciutto is all you need. It acts like a seasoning, not a main protein, adding salt and depth without overpowering the greens.

Chef Tips

• Strip the kale leaves from the stems and shred them fine. Thick pieces take too long to wilt and chew tough.
• Reduce the stock by half before adding the kale. That concentrated broth is what gives the dish its backbone.
• Don’t skip the lemon zest. It adds fragrant citrus oil that the juice alone can’t provide.
• Keep the lid off your rice for the last 2 minutes of cooking and fluff with a fork. This keeps the grains separate, not sticky.

Variations

• Swap kale for Swiss chard or collard greens. Adjust the wilting time accordingly.
• Use pancetta in place of prosciutto and let it render its fat before adding the shallots.
• Stir a fried egg into each serving for extra protein and richness.