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Bruschetta with Sautéed Greens and Prosciutto

Ingredients

  • 1/3 cup extra virgin olive oil, divided
  • 8 oz. thinly sliced kale
  • 1 Tbsp. minced fresh garlic
  • 1 cup diced tomatoes
  • 1/4 cup diced red onion
  • 4 oz. thinly sliced prosciutto
  • 1 Tbsp. basil chiffonade
  • 8 bias cut slices (each 1/2-inch thick) Italian baguette, toasted

Directions

  • 1. Sauté kale in 2 Tbsp. of the oil in large skillet on medium heat 5 to 7 minutes, stirring frequently, until softened. Cool.
  • 2. Combine remaining ingredients, except bread, with kale. Refrigerate until ready to use.
  • 3. Divide kale mixture evenly over bread slices. Plate 2 pieces per serving.
  • Nutritional information per serving: Calories 461; Total Fat 23g; Saturated Fat 4g;
  • Trans. Fat 0g; Cholesterol 15mg; Sodium 1206mg; Total Carbohydrate 47g; Dietary Fiber 4g;
  • Total Sugars 2g; Protein 19g

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