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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
