Kale Meal


Elaine Dale

Cook 1 cup of white rice in 2 cups water and set aside. Saute 2 chopped shallots, 4 scallions thinly sliced, 1 teaspoon fresh thyme, 1 tablespoon fresh parsley in 2 tablespoon of olive oil until soft. Add 2 ounces of chopped Canadian bacon on prosciutto. Add 1 ¾ cup chicken stock and boil uncovered to reduce by half (5-7 minutes). Add 1 pound chopped kale, stems removed, 2 tablespoons lemon juice and stir until kale wilts. Spoon rice onto platter and pour kale mixture over. Top with ¼ cup grated parmesan cheese. Makes 4 to 6 servings.

About MHOF

Many Hands Organic Farm has been in existence since 1982 and has been selling to the public since 1985. We were first certified organic by the Massachusetts chapter of the Northeast Organic Farming Association in 1987.

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