Vegetables
Kale and Prosciutto Bruschetta
Garlic-rubbed toasts are layered with silky slices of cured ham and tender greens for a simple, satisfying bite.
- Serves
4–6
- Time
50 minutes
The word bruschetta comes from the Italian word bruscare, which means to toast. In this rendition adapted from Rose Gray and Ruth Rogers’ Italian Easy: Recipes from the London River Cafe, boiled Tuscan kale (also known as cavolo nero, lacinato kale, or dinosaur kale) offsets salty prosciutto atop garlicky grilled bread.
Featured in “Sweet Leaf” by Indrani Sen in the November 2007 issue.
Ingredients
- Kosher salt and freshly ground black pepper
- 2 lb. Tuscan kale, stems removed
- Extra-virgin olive oil, for drizzling
- 4–6 ciabatta or baguette slices, grilled or toasted
- Garlic cloves, for rubbing
- 4–6 prosciutto slices
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Instructions
Step 1
Bring a large pot of salted water to a boil. Add the kale and cook until completely tender, 25–30 minutes. Drain and squeeze out the excess water. Transfer to a medium bowl, drizzle with oil, and season to taste with salt and black pepper.
Step 2
Rub each slice of bread with garlic. Season to taste with salt and black pepper, drizzle with oil, and top each with a slice of prosciutto. Divide the warm kale among the bread, drizzle with oil, and serve.
- Bring a large pot of salted water to a boil. Add the kale and cook until completely tender, 25–30 minutes. Drain and squeeze out the excess water. Transfer to a medium bowl, drizzle with oil, and season to taste with salt and black pepper.
- Rub each slice of bread with garlic. Season to taste with salt and black pepper, drizzle with oil, and top each with a slice of prosciutto. Divide the warm kale among the bread, drizzle with oil, and serve.
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