Prosciutto, kale, and mozzarella melts

PersonalPoints™ per serving
Total Time
0 min
0 min
0 min
In case you never knew, there are actually two types of kale: curly kale and flat-leaf kale (also called lacinato, Tuscan, or dinosaur). Generally they are interchangeable in recipes, but flat-leaf kale is a bit more tender and take a few minutes less to cook, so we recommend it here for this recipe. These open-face sandwiches are piled with Parmesan, crispy prosciutto, cooked-down kale with some garlic and red pepper flakes, melted mozzarella cheese, and mixed-grain bread. 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. A little spiciness helps balance out the cheese and veggies.



2 oz, thinly sliced

Garlic clove(s)

3 medium clove(s), minced

Red pepper flakes


Uncooked kale

½ pound(s), stems removed and leaves thinly sliced


3 Tbsp

Table salt


Mixed grain bread

6 oz, 6 (1-ounce) slices, toasted

Grated Parmesan cheese

2 Tbsp

Shredded part-skim mozzarella cheese

¾ cup(s)

Cooking spray

2 spray(s)


  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. Per serving: 1 open-face sandwich