Prosciutto, kale & mozzarella melts
5
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 6 • Difficulty: Easy
There are two types of kale: curly kale and flat-leaf kale (also called Tuscan, dinosaur, or lacinato kale). Generally they are interchangeable in recipes, but the flat-leaf kale is a bit more tender and takes a few minutes less time to cook. We call for 1/8 tsp red pepper flakes, but if you want more heat, gradually add them to the kale mixture and taste as you go.
Ingredients
Cooking spray
4 spray(s)
Prosciutto
2 oz, thinly sliced
Garlic clove
3 clove(s), medium, minced
Red pepper flakes
⅛ tsp(s)
Kale
½ pound(s), stems removed and leaves thinly sliced
Water
3 tbsp(s)
Table salt
⅛ tsp(s)
Mixed grain bread
6 oz, 6 (1-oz) slices, toasted
Grated Parmesan cheese
2 tbsp(s)
Shredded part-skim mozzarella cheese
¾ cup(s)
Instructions
1
Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray.
2
Arrange prosciutto on prepared baking sheet in single layer. Bake until crisp, 5–6 minutes. Transfer prosciutto to plate. Maintain oven temperature. Do not wash baking sheet.
3
Meanwhile, spray large skillet with nonstick spray and set over medium heat. Add garlic and pepper flakes. Cook, stirring constantly, until fragrant, about 30 seconds. Add half of kale and cook, stirring often, until wilted, about 1 minute. Add remaining kale and the water. Cook, stirring often, until kale is crisp-tender and water evaporates, about 5 minutes. Stir in salt.
4
Arrange bread on same baking sheet and sprinkle with Parmesan. Top evenly with kale; sprinkle with mozzarella. Bake until cheese melts, about 5 minutes. Crumble prosciutto and sprinkle over sandwiches.
5
Serving size: 1 open-face sandwich
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