Friday, October 21, 2011

Kale with prosciutto and Parmesan

Kale is wonderful!  I don't care what anyone else says, it's just wonderful.  For one thing, it holds up to cooking, and doesn't turn into mush like spinach.  I like spinach too, but kale is wonderful.

Kale with Prosciutto and Parmesan

2 bunches of kale
Olive oil
3 cloves of garlic, minced
2 small jalepenos, finely chopped
4 slices of prosciutto, chopped

1 c vegetable broth

1/2 c fresh grated Parmesan cheese
1/2 c seasoned breadcrumbs

Wash the kale thoroughly and strip the leaves from the stems.  Chop coarsely and set aside.  Saute the garlic, jalepenos, and prosciutto in a dutch oven until beginning to crisp.  Scrape out of pot and set aside.  Add stock and kale to the pot and simmer, mostly covered, until kale is wilted, around 10 to 12 minutes.  Add the garlic mixture and all but 3 T of the cheese, and stir together.  Scrape all the kale into a 9 x 13 pan and top with the breadcrumbs and remaining cheese.  Place under the oven broiler for a few minutes to brown the topping. 

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