Prosciutto Wrapped Kale Raab

Ingredients:

• 1 head garlic
• 1 tsp olive oil
• ¼ cup butter, room temperature
• 1 sprig rosemary leaves, minced
• 1 bunch kale raab, 2-inches trimmed off the stems
• 4 slices prosciutto
• ¼ cup shredded parmesan
• Kosher salt and pepper

Instructions:

1. Preheat the oven to 400°F. 
2. Remove papery outer skins from garlic. Slice off top ¼, exposing cloves. Rub with 1 tsp olive oil. Wrap in foil and place in a shallow baking dish. Bake for 40 minutes, or until tender. Remove from skins, mash.
3. Whip butter, mashed garlic, and minced rosemary in a small bowl. Set aside.
4. Bring a large pot of water with a palmful of kosher salt to a boil. Blanch the kale raab in the water for 3-5 minutes, or until bright green and tender. Drain and run under cold water to stop the cooking process. Pat dry with a clean kitchen towel.
5. Divide kale into 4 bunches of 3-4 stalks each. Place a bunch on top of a slice of prosciutto. Spread with 1 Tbsp butter, sprinkle with pepper, and roll in prosciutto. Repeat for each bunch.
6. Place prosciutto wrapped kale raab on a baking sheet lined with parchment or a silicone baking mat. Sprinkle with parmesan cheese. Bake at 400°F for 10-12 minutes, or until the cheese is melted and bubbly.

Makes 4 Servings