Sautéed Kale and Cabbage with Prosciutto

This side dish was a hit. In fact, my hubby ate the whole bowl full of it. You can add whatever the herb you like, but rosemary and fennel seeds are really nice in it.

Makes a side dish or a nice warm salad.

Sautéed Kale and Cabbage with Prosciutto

4 cups chopped kale
1 cup cabbage, cut in bite sizes
1/4 onion, sliced
2 Tbsp prosciutto,  diced finely
1 Tbsp sushi vinegar
2 Tbsp olive oil
Dash of nutmeg, dry rosemary and fennel seeds
Salt and pepper to taste
Splash of lemon

Heat olive oil in a skillet and brown prosciutto. Add onion and cook until translucent. Add rosemary and/or fennel seeds. Toss in cabbage and cook for a minute. Add kale and vinegar and cover with a lid. Sprinkle nutmeg, salt and pepper and toss to coat. Splash lemon before serving.

Brown them nicely.

Sautéing cabbage... 

Go ahead and pile it up!

Pair it with a nice chilled white wine. Enjoy!



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