
Prosciutto, kale & mozzarella melts
5
Points® value
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)