Contributed by Recipe adapted from “Recipe View” at www.recipeview.com

Ingredients

2 ˝ C Water
1 ľ C Vegetable stock
1 C Long-grain rice
1 tsp Lemon zest, Grated
2 Tbs Lemon juice
2 Tbs Olive oil
1 lb Kale (1 large bunch) – remove stems and shred leaves
˝ C Onion, finely chopped
Salt and pepper
1 tsp fresh Thyme, chopped (or Ľ tsp dried)
2 Tbs Parsley, fresh, chopped and grated (or 1 tsp dried)
1/4 C Parmesan (or Asiago cheese)

Instructions

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 onions, thyme, and parsley. Sauté until softened. Add 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.

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