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.