This recipe by Chef Joshna is a perfect light lunch or afternoon snack. It's full of flavour, but quite simple to make.
½ batch farinata batter
¼ cup olive oil plus 2 tbsp
Freshly ground pepper
8 thin slices prosciutto
1 clove garlic, minced
½ yellow cooking onion, thinly sliced
½ bunch kale, stemmed and leaves chopped into 1-inch pieces
½ tsp kosher salt
Juice of 1 lemon
1. Make farinata according to recipe, and cut into quarters when it comes out of the oven.
2. In a separate sauté pan, heat 2 tbsp olive oil on medium high heat. Add onion and sauté for 2 minute. Add garlic and sauté for another minute, being careful not to brown.
3. Add kale and season with salt and pepper. Toss to coat kale in onion garlic mixture and cook for 3-5 minutes, or until kale is wilted but still bright green. Squeeze lemon juice over kale off the heat.
4. To plate, lay 2 slices of prosciutto down on one quartered wedge of farinata and top with a pile of kale.