Ingredients
2 tablespoons Olive oil
2 Shallots, finely chopped
4 Scallions, thinly sliced
1 teaspoon Fresh thyme, chopped
2 tablespoons Parsley, fresh, chopped
2 ounces Prosciutto, chopped (1/2 c)
1 cup Chicken stock
2 Tomatoes seeded, peeled and chopped
1 teaspoon Grated lemon zest
1 pound Kale (1 large bunch)
2 tablespoons Lemon juice
Salt & pepper to taste
1/4 cup Parmesan or asiago cheese,
1 pound Pasta

Instructions
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, tomatoes, 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. Serve over pasta and sprinkle with grated cheese.