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Roasted Kale and Prosciutto Bowl with Pesto and Hot Honey Hazelnuts

rice topped with roasted kale, carrots, proscuitto, hazelnuts, and basil pesto in a bowl
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1 hr 20 min

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All I Want is Steak Gift Box

All I Want is Steak Gift Box

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  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
  • Filet Mignons (2 x 6 oz steaks)
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Ingredients

Rice Bowl

  • 1 bunch curly kale

  • 3-4 carrots

  • 1 cup basmati rice

  • 4 slices prosciutto

  • 1 tablespoon Hot Honey Hazelnuts

    (recipe below)

  • 2 tablespoons basil pesto

  • Salt and pepper

Hot Honey Hazelnuts

  • ½ cup hazelnuts

    chopped

  • 2 teaspoons Mike’s Hot Honey

  • 1 teaspoon coconut aminos, tamari, or soy sauce

Step By Step

Instructions

Rice Bowl

1
Take kale leaves off the stems and roughly chop. Place leaves in a colander and wash thoroughly.
2
Peel carrots and cut into quarters.
3
Place kale on one side of a sheet pan; place carrots on the other side of the pan. Season with salt and pepper.
4
Preheat oven to 425°F.
5
While oven heats, rinse rice and place in a rice cooker with the designated amount of water. Turn rice cooker on to the correct setting (white rice or equivalent).
6
Place kale and carrots in oven and cook for 20-25 minutes.
7
While rice and vegetables cook, place prosciutto in a skillet and cook over medium-high heat until crisp.
8
When everything is done cooking, place rice in a bowl first, then add roasted vegetables. Top with crispy prosciutto, hazelnuts, and basil pesto.

<strong>Hot Honey Hazelnuts</strong>

1
Place hazelnuts in a skillet and add honey.
2
Once nuts and honey are warm, add the coconut aminos, tamari, or soy sauce.
3
Mix well with a spatula and continue stirring until nuts are toasted and caramelized, about 3-4 minutes.

Every Recipe Starts With Great Meat

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