Cavolo nero, also known as Tuscan kale, Lacinato kale, or Dinosaur kale, offsets salty prosciutto in an easy appetizer based on a recipe in Italian Easy: Recipes from the London River Café by Rose Gray and Ruth Rogers (Clarkson Potter, 2004).
- 2 lb. cavolo nero
- Extra-virgin olive oil
- Kosher salt and freshly ground black peppe
- 4-6 slices of prosciutto
- Garlic cloves