Kale (or Other Greens) with Prosciutto

Remember me, the original kale hater?  The one who composted her CSA kale for years before discovering kale chips?

kale

Kale–it’s ba-ack…

But while I liked kale chips, it wasn’t like I was tearing apart my CSA boxes hoping for extra greens.  Well no more!  I am now making my kale with prosciutto.  And I like it so much I’ll add prosciutto to almost anything green–Swiss chard, radish greens….  Yup, it’s very versatile.

Prosciutto

Prosciutto

Now everyone knows that everything is better with bacon.  But bacon has problems of its own.  It is fattening, comes in big packages, takes a chunk of time to cook–and don’t get me started on nitrates (though a lot more naturally cured bacon is now available).  Trader Joe’s carries a prosciutto that solves all these problems–at 35 calories a slice.  (And no this isn’t a sponsored post!)

So if you are buried in greens or looking for an easy way to take them a bit more upscale, give this a try.  And the mark of a real convert?  I am planning to grow some of my own kale next year!

Kale with Prosciutto

Kale with Prosciutto

Kale with Prosciutto

Ingredients (per serving)

  • 1 bunch kale
  • 1 slice prosciutto, cut into small pieces with a scissors
  • 1 t butter
  • Water

Directions

  1. Tear kale leaves from stems and place in frying pan with about 2 T water.  Cook until wilted and softened, adding more water if needed (you want just enough water to cook–it can all evaporate out at end).

    kale in frying pan

    Kale in pan

  2. Remove kale from pan and cut up (dice) with knife and fork.  Drain any water left in pan, then place kale back in pan, adding butter and prosciutto pieces.

    Cutting up the prosciutto

    Cutting up the prosciutto

  3. Sautee, stirring on medium high, until kale has shrunk but before it turns crisp.

    Sautee kale and prosciutto

    Sautee kale and prosciutto

  4. Wait for your next CSA box, then do it again!

18 thoughts on “Kale (or Other Greens) with Prosciutto

  1. Kathy

    Inger, I have a bunch of kale growing in my garden…I’ll have it until the snows come. I love kale in salads, or fried up with a little olive oil and garlic and added to my egg omelet. You have just given me a new way to enjoy it! It looks so tasty!

    1. Inger Post author

      You are so lucky to have kale in your garden. I have always appreciated its ability to survive into the winter!

  2. Louise

    This idea makes so much sense, Inger. I just have one itty bitty problem. Where is there Prosciutto in Trader Joe’s? I have never seen it in my Trader Joe’s although the local grocery store does have it sometimes.

    GREAT recipe, Inger. Thanks for sharing…

    1. Inger Post author

      At our Trader Joe’s it is by the pre-packaged deli meats. Not even sure how I discovered it–perhaps when one of my kids whined about another PB&J sandwich and I went looking for natural alternatives so happened to be in that section. If they are as helpful at your store as ours (they actually will walk me to the item), I would ask at the desk. BTW, still trying to do a recipe for your pasta event. I have a something to try and assuming it tastes good I should just slide in. Would hate to miss one of your “parties” Louise!

  3. Karis

    It still cracks me up that you were once a kale hater. Then again people think I’m crazy for hating chocolate. I have many favorite kale recipes, but my favorite type of green is definitely chard. Greens don’t seem to grow well down here, so I’m curious to see if I’ll get any in my CSA share which starts soon.

    1. Inger Post author

      I suppose the greens that like it cool–those we get only in spring and fall–wouldn’t like Miami much. You will have to post about what you get in your CSA box; I am sure there will be plenty of fine alternatives. I still can’t get over being in Arizona and just going out to pick citrus.

    1. Inger Post author

      I am not one for kale salads myself. Not even sure I’d be able to work up to that 😉

    1. Inger Post author

      Yes, I am sure you could do this with spinach (which I think needs far less help to be delicious). If you have Swiss Chard or turnip greens whose should work as well.

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