How To make Gina's Garden Kale Dinner
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.
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Zuppa Toscana | Copycat Recipe
Olive Garden Copycat Zuppa Toscana
Everyone's favorite from this classic restaurant---only BETTER. This version is just as warm and comforting as it is delicious. Check out the video for the full instructions, and make sure to Like, Comment, and Subscribe!
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1 lb. Ground Mild Italian Sausage
8 Slices Bacon, diced (divided)
1 Medium Yellow Onion, peeled and diced
2 cloves Garlic minced
2 tbsp. Flour
32 oz. Chicken Stock
4 large Russet Potatoes, peeled and diced into 1/2 inch pieces
1 cp. Heavy Cream
1/2 bunch Kale (a couple of handfuls) de-stemmed and torn into bite sized pieces
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Pinch of Red Pepper Flakes
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Shopping List:
1 lb hot or mild Italian sausage
1 onion diced
3 cloves minced garlic
6 cups chicken stock
1 cup heavy cream
5 slices bacon
2-4 russet potatoes
3 handfuls chopped kale
2 tbs better than bouillon roasted garlic
1/4 cup parmesan cheese
salt, pepper, garlic, onion powder, Italian seasoning, red pepper flakes
Directions:
In a large pot over medium heat, cook bacon. Remove bacon when finished and reserve for later.
Next, cook sausage, breaking up with the back of a wooden spoon, until browned and no longer pink, 5 to 7 minutes. Transfer to a plate to drain.
Add onion and roasted garlic base to the drippings in the pot and cook until soft, then add garlic and cook until fragrant, 1 minute more.
Add chicken broth and potatoes and cook until potatoes are tender, about 20 minutes. (Fork tender)
Stir in kale and heavy cream and bring to a boil. Then, reduce to a simmer and let cook until leaves are tender and bright green. Season with salt, pepper, garlic, onion powder, Italian seasoning, and red pepper flakes to taste. Garnish with shredded parmesan.