Healthy “Soul Food Style” Kale with Prosciutto


This is a great “SUPER FOOD SIDE DISH”. Kale is such an important food full of organosulphurs, which protects us from cancer. It’s also dripping with vitamins A, B6, and C. For those of us with muscular issues, it’s a wonderful source of potassium as well. Despite its extensive health benefits, it’s earthy-ness is often a turn off to many people. I can guarantee you that if you cook it this way, you’ll be going back for seconds. As healthy as this dish is, heck, go back for thirds and fourths!

Healthy “Soul Food Style” Kale with Prosciutto


1 tbsp Extra Virgin Olive Oil
1 cup Red Onion, chopped (*See Chef’s Note below)
3 cloves garlic, minced
10 cups, (16oz) Kale, washed and roughly chopped
1 1/4 cups Chicken Broth
3 tbsp Red Wine Vinegar, or your favorite
1/2 cup Prosciutto, chopped
3/4 tsp Salt
1/2 tsp Black Pepper
(*Chef’s Note: Check out my post “How to dice an onion… dare I say… the RIGHT way…“)


1.  Heat olive oil in a large dutch oven, or large pot over medium heat. Add Red Onion and sweat for about 3 minutes, stirring constantly.

2.  Add garlic, and cook 30 more seconds, still stirring constantly.

3.  Add Kale and about 2/3 of chicken broth. Using your spatula,  mix the kale in. It’ll seem like a lot, but it’ll cook down a bit right away.  bee43816-e929-4fa7-9d4f-23e40aff7ccc_zpsa560d46b

4.  After a couple of minutes, lower heat to Medium/Low, and add remainder of broth, vinegar, prosciutto, and salt & pepper. Mix well and cover.

5.  Cook 15-20 mins, stirring occasionally. Once the Kale is tender, serve!

3 thoughts on “Healthy “Soul Food Style” Kale with Prosciutto

    1. OMG! I just saw your comment. I’m so sorry I haven’t responded. Thanks for sharing and I am so glad you liked it. I love how accessible Kale can be. It’s not just for hipsters and yogis! Hehehe, jk!


  1. Hi Talia! I’ve been keeping tabs on your recipes!  I loved the hemp seed muffins, so did the kids!  We are going to try your Middle Eastern Style burgers next week, but I want to share something with you.  For the past few months I’ve been completely re-arranging our eating habits.  Incorporating whole grains (especially ancient grains) everywhere I can, more veggies (although hard to find here!), more fruits and home made cereals and muesli.  The kids love it, help me cook and we are really enjoying it.  I saw that you don’t like mayonnaise and I wanted to share this egg-free, dairy-free mayo recipe with you, just in case you want to try it.  It is really good and gives a nice kick to burgers, sandwiches and such!   Here is the recipe (I got it from Heidi Swanson – Super Natural Cooking.  Love, love, love this book!) 8 oz. extra firm tofu 2 Tbsp. fresh squeezed lemon juice 3 Tbsp. Extra virgin olive oil (I use 1 Tbsp. Flax seed oil and 2 Tbsp. EVOO for the added Omega 3’s) 1/2 tsp. sea salt (fine grain) 1/2 tsp. Dijon mustard Pinch of cayenne pepper   Wrap tofu in paper towels and press gently to release excess  moisture.  Combine all ingredients in food processor and blend until very, very smooth (about 30 seconds or so).  Thin with warm water (add very little bit at a time) to reach desired consistency.    Hope you and Frankie are doing well.  Enjoy the Tri-Tip Frank sent you (he was so excited to do that!!)!!  Have a great trip to Paris!   Love,




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