Have I mentioned before that I love vegetables? I do…especially dark green veggies, they are easily my favorite. Kale is one example of a delicious, healthy, dark green veggie. It’s more tender than some other greens, so it’s easily cooked in a matter of minutes. It’s not as bitter as some either, so it’s more likely to be accepted by those “non-veggie” people in your household. This recipe is inspired by a bacon-laden recipe I found in an old Gourmet magazine. I’ve lightened it up by using just a bit of proscuitto, enough to put a nice flavor to the kale without as much grease. A delicious and easy side dish for sure!
1 bunch kale
3 slices prosciutto, cut into ½ inch pieces
1 T olive oil
2 cloves garlic, minced
1 c water
Salt and freshly ground pepper
Stack kale leaves, a few at a time, and roll lengthwise, and cut crosswise into ½ inch wide strips. Set aside.
In a large, wide pot over medium-high heat, cook the prosciutto 3-4 minutes or until crispy. Set aside on a paper towel to drain. Add oil to pan, and swirl to coat. Add garlic, and sauté for 30 seconds or until starting to turn golden. Add kale, and toss until slightly wilted and turning bright green, about 1 minute. Add water and simmer, partially covered, for 8-10 minutes or until tender. Toss with prosciutto. Season with salt and pepper and serve.