Kale and Prosciutto Bruschetta

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.

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

Instructions

• 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.