Kale with beetroot and parma ham

This steamed Kale with beetroot and Parma ham is a lovely warm salad for the winter. It’s ready within 10 minutes so ideal for midweek lunches or suppers. Alternatively, serve it as a starter at a dinner party during the festivities. You can use other type of Prosciutto if you like.

Print Recipe

Prep Time 5

Cook Time 10

Resting Time 4

Total Time 15

Servings: 2 people

Cuisine: Italian

Calories: 1234

Ingredients Method

Ingredients

150 g curly kale
4 roasted beetroot
3 Tbsp balsamic viniger
2 Tbsp olive oil
1 Tbsp honey
1 clove of garlic minced
6 cherry tomatoes
2 spring onions
4 slices of Parma ham or prosciutto
1 Tbsp chopped nuts walnuts, pine nuts or pumkin seeds

Method

Steam the kale over simmering water for 5 minutes. Drain, then scatter onto a serving plate.
Meanwhile, cut the beet into wedges, halve the tomatoes, slice the spring onions and mix the dressing ( oil, honey, vinegar & garlic).
Scatter the chopped vegetable over the kale, then drizzle with most of the dressing.
Tear the prosciutto into small pieces.
Heat a Teflon-based frying pan and quickly fry the cured ham until crispy. Scatter these on top of the kale salad, together with the nuts, then drizzle with the remaining dressing.
Serve warm.