I sauteed tiny bits of prosciutto which come in a two pack clam shell,
threw in shallots to soften, then put in kale that had been stripped from the fibrous stem, and sliced rather thin. Tossed it well with the shallots and prosciutto to coat the kale with the resulting rendered fat from the prosciutto, added a bit of chicken stock, put the lid on the pan and cooked on low until the kale was bright green and softened. Finished off with salt, pepper and red pepper flakes, cooked about one minute more, turned off heat and let sit until dinner time in the fridge, then reheated gently. Put a little apple cider vinegar on it at service. Heaven! The pièce de résistance was those tiny bits of prosciutto...they are so much better than the thin cut slices I have been using, and trying to chop them is almost impossible.
threw in shallots to soften, then put in kale that had been stripped from the fibrous stem, and sliced rather thin. Tossed it well with the shallots and prosciutto to coat the kale with the resulting rendered fat from the prosciutto, added a bit of chicken stock, put the lid on the pan and cooked on low until the kale was bright green and softened. Finished off with salt, pepper and red pepper flakes, cooked about one minute more, turned off heat and let sit until dinner time in the fridge, then reheated gently. Put a little apple cider vinegar on it at service. Heaven! The pièce de résistance was those tiny bits of prosciutto...they are so much better than the thin cut slices I have been using, and trying to chop them is almost impossible.